Squash Soup With Peppers and Fresh Limes

For a busy weeknight, try this recipe. It only takes 30 minutes to prepare, and uses convenient frozen puréed squash combined with red bell peppers and fresh lime juice to create a velvety soup with a Southwestern flare. To make it a complete meal, serve with some crunchy whole-grain breadsticks, and a fresh garden salad.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2 (12 ounce) packages  frozen pureed squash
• 2 (14 ounce) cans  fat-free low-sodium chicken broth
• 1  large potato, peeled and diced
• 1  red bell pepper, cored, seeded, and finely chopped
• 1  jalapeno pepper, seeded and finely chopped
• 1⁄2 teaspoon salt
• 1  teaspoon ground cumin
• 1⁄2 tablespoon fresh lime juice
• 1⁄4 cup fresh cilantro, chopped
•  fresh lime wedge, for serving

Directions

1. In a large saucepan over medium-high heat, combine squash and chicken broth . Bring to a simmer and cook, uncovered, until squash is thawed, about 10 minutes. Add potato, red bell pepper, and jalapeno, and continue to simmer until potatoes are tender and soup has thickened, about another 10 minutes.
2. Stir in salt, cumin and lime juice. Serve topped with fresh cilantro and with lime wedges alongside.