Ingredients
2 pkg. (12 oz. each) frozen pureed squash
2 cans (14-1/2 oz. each) 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 tsp. salt
1 tsp. ground cumin
1-1/2 tbsp. fresh lime juice
1/4 cup fresh cilantro, chopped
fresh lime wedges for garnish

Directions
In a large saucepan over medium-high heat, combine the squash and chicken broth. Bring to a simmer and cook, uncovered, until the squash is thawed, about 10 minutes. Add the potato, red bell pepper and jalapeno and continue to simmer until the potatoes are tender and the soup thickens, about 10 minutes more. Stir in the salt, cumin and lime juice. Serve topped with fresh cilantro and lime wedges. Makes 6 servings.