Squash Soup With Peppers and Fresh Limes

• 2 (12 ounce) packagesfrozen 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
• 12 teaspoon salt
• 1 teaspoon ground cumin
• 12 tablespoon fresh lime juice
• 14 cup fresh cilantro, chopped
• fresh lime wedge, for serving

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

chicken broth, potato, red bell pepper, pepper, salt, ground cumin, lime juice, fresh cilantro, fresh lime

Taken from www.food.com/recipe/squash-soup-with-peppers-and-fresh-limes-350510 (may not work)