Acorn Squash with Red Pepper Soup

Prep Time:
0 minutes
Cook Time:
30 to 45 minutes
6 servings


6acorn squash,

4tablespoonsunsalted butter,

4ribscelery, minced,

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

1jalapeño pepper, seeded and chopped,

2cupsdrained canned tomatoes,

4cupstomato juice,

1grated zest of 1 lime,

3tablespoonsprepared horseradish,

*salt to taste,

*ground black pepper to taste,

1cupclub soda (may substitute vodka),

1 1/2teaspooncaraway seeds,

2juice of two limes,

1tablespoonWorcestershire sauce,

*dill sprigs,

*grated orange zest,


1Cut tops off acorn squash. Scoop out pulp to make soup bowls. Set aside.

2Melt butter in a large heavy pan over low heat. Add celery, red pepper, and jalapeño pepper. Cover pot and sweat the vegetables over low heat until very soft, about 30 minutes. Stir 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 Sauce. Heat until hot.

3Ladle soup into acorn squash; garnish with dill sprigs and orange zest, if desired.

Nutritional Information

No Nutritional Information Available

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