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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Spicy Winter Squash Soup

Source: dLife

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

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 Fat, 0.1 Vegetables, 0.6 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

Preheat oven to 400 degrees F.
Line a baking pan with foil.
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.
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.
Reduce heat and simmer 10 minutes. Serve soup hot or cold.