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Spicy Winter Squash Soup
Source: dLife

A hearty soup made with butternut squash, bell peppers, and corn.

Rating:
Prep Time: 15 minutes
Cook Time: 50 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 63.6
Total Carbs 12.9 g
Dietary Fiber 2.4 g
Sugars 4.2 g
Total Fat 1.2 g
Saturated Fat 0.7 g
Unsaturated Fat 0.1 g
Potassium 184.9 mg
Protein 1.8 g
Sodium 259.2 mg
Dietary Exchanges
, 1/2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients Directions
  1. Preheat oven to 400 degrees F.
  2. Line a baking pan with foil.
  3. Halve the squash and remove seeds. Place squash cut sides down in the pan and bake for 40 minutes, or until the squash is tender when pierced. Cool for 15 minutes.
  4. Puree squash in blender or food processor, or place in a large pan and mash with fork or potato masher to remove large lumps. Add 1 1/2 cups water, vegetable juice, bell pepper, corn, basil, and salt. Bring to boil.
  5. Reduce heat and simmer 10 minutes. Serve soup hot or cold.

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