Spicy Winter Squash Soup Recipe


Health IndexHealthyCuisine


 Acorn squash2 1⁄2 Pound (1 In Number)
 Canned spicy vegetable juice12 Ounce (1 Can)
 Chopped green bell pepper1 Cup (16 tbs)
 Corn kernels1 Cup (16 tbs) (Fresh / Frozen)
 Chopped fresh basil1 Tablespoon
 Salt1 Pinch

Nutrition Facts

Serving size: Complete recipe

Calories 1289 Calories from Fat 46

% Daily Value*

Total Fat 5 g7.5%

Saturated Fat 0.37 g1.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1213.1 mg50.5%

Total Carbohydrates 288 g96.1%

Dietary Fiber 59.3 g237.2%

Sugars 14.5 g

Protein 38 g75.1%

Vitamin A 215.1% Vitamin C 550.4%

Calcium 45.2% Iron 57.2%

*Based on a 2000 Calorie diet


1. Preheat the oven to 400°
2. Line a medium-size baking pan with foil.
3. Halve the squash, remove the seeds and place the squash cut side down in the pan. Bake 20 to 25 minutes, or until the squash is tender when pierced with a knife. Set aside to cool about 15 minutes.
4. Scoop the squash into a large saucepan and mash it with a potato masher or fork to remove any large lumps (or puree the squash in a food processor or blender). Add 1 1/2 cups of water, the vegetable juice, bell pepper, corn, basil and salt, and bring to a boil over medium-high heat. Reduce the heat to low and simmer 10 to 15 minutes.