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Acorn Squash with Red Pepper Soup



Quick and easy


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 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.
Nutritional Information
No Nutritional Information Available

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