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Total Time
55mins
Prep 30 mins
Cook 25 mins

This is a fabulous recipe from Cooking Light that I tweaked slightly to make a thicker and more chunky soup. It is on the spicy side but not overwhelmingly spicy.

Ingredients Nutrition

Directions

  1. Heat the oil in a large saucepan over medium-high heat. Add squash, onion, celery, pepper, and garlic; sauté for 5 minutes. Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender. Discard bay leaves.
  2. Place half of the squash mixture in a blender, and process slightly so that there are still chunks. Pour pureed mixture into a bowl; repeat procedure with remaining squash mixture. Return pureed mixture to pan; cook over medium heat 3 minutes or until heated.