30 to 45 minutes
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 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.
Ladle soup into acorn squash; garnish with dill sprigs and orange zest, if desired.
No Nutritional Information Available