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This recipe is the perfect soup for a cool winter night. To spice things up even more, add one finely-chopped canned chipotle pepper before you puree the soup.—David Collin, Martinez, California
Nutritional Facts 1 serving (1 each) equals 128 calories, 4 g fat (2 g saturated fat), 12 mg cholesterol, 829 mg sodium, 21 g carbohydrate, 3 g fiber, 3 g protein.
Originally published as Southwestern Squash Soup in Birds & Blooms October/November 1995, p55
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