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Acorn Squash with Red Pepper Soup
Prep Time:
0 minutes
Cook Time:
30 to 45 minutes
6 servings

6 acorn squash

4 tablespoons unsalted butter

4 ribs celery, minced

1 medium sweet red pepper, seeded, cored, and minced

1 jalapeño pepper, seeded and chopped

2 cups drained canned tomatoes

4 cups tomato juice

1 grated zest of 1 lime

3 tablespoons prepared horseradish

* salt to taste

* ground black pepper to taste

1 cup club soda (may substitute vodka)

1 1/2 teaspoon caraway seeds

2 juice of two limes

1 tablespoon Worcestershire sauce

* dill sprigs

* grated orange zest


Cut tops off acorn squash. Scoop out pulp to make soup bowls. Set aside.
Melt butter in a large heavy pan over low heat. Add celery, red pepper, and jalapeño peppe
r. Cover pot and sweat the vegetables over low heat until very soft, about 30 minutes. Sti
r in tomatoes, tomato juice, lime zest, and horseradish. Salt and pepper to taste. Process
the soup until smooth in a blender or food processor fitted with a steel blade. Return to
pan and stir in the club soda (or vodka), caraway seeds, lime juice, and Worcestershire S
auce. Heat until hot.
Ladle soup into acorn squash; garnish with dill sprigs and orange zest, if desired.

Nutritional Information

No Nutritional Information Available


No Source Information Available