Recipe: Bean and Squash Soup (using frozen squash, lime juice, and sherry)

BEAN AND SQUASH SOUP
Source: Minneapolis-St. Paul Star Tribune; Al Sicherman

A tasty combination of several ingredients common in Latin American cooking.

2 tablespoons oil
1 large onion, diced
2 (15-ounce) cans black beans
2 (10 1/2-ounce) cans condensed chicken broth
2 cups water
1 (12-ounce) package frozen squash, thawed
1/4 cup lime juice
1/4 cup dry sherry, optional
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
Hot pepper sauce to taste
Sour cream, optional, for garnish

Heat the oil in a large pot. Add the diced onions and cook over medium heat, stirring occasionally, until they are translucent (about 5 minutes).

Drain and rinse the beans if desired. Add the beans, broth, water, squash, lime juice, sherry (if desired), thyme and cumin. Cook 5 minutes or so, to warm through, then puree in batches in a food processor or, preferably, a blender.

Heat pureed soup, add hot pepper sauce to taste, and serve, garnishing each bowl with a dollop of sour cream if desired.

Servings: 8

Per serving: 182 calories; 5 g fat (1 g saturated fat; 24 percent calories from fat); 25 g carbohydrates; 0 mg cholesterol; 640 mg sodium; 10 g protein; 7 g fiber.