1 (2 1/2 lb) acorn squash
1 (12 oz) can spicy vegetable juice
1 cup chopped green bell pepper
1 cup fresh or frozen corn kernels
1 tablespoon chopped fresh basil
Pinch of salt
Here is a recipe I tried that I liked a lot. You could also thicken this up a bit with further cooking and serve it as a fatfree baked potato topping.
Preheat oven to 400. Line a medium-size baking pan with foil. Halve the squash, remove the seeds and place the squash cut side down in the pan. Bake 20 to 25 minutes, or until the squash is tender when pierced with a knife. Set aside to cool about 15 minutes.
Scoop the squash into a large saucepan and mash it with a potato masher or fork to remove any large lumps (or puree the squash in in a food processor or blender.) Add 1 1/2 cups of water, the vegetable juice (I used the spicy hot V-8), bell pepper, corn, basil and salt and bring to a boil over medium-high heat. Reduce the heat to low and simmer 10 to 15 minutes. Serve hot, or cool the soup to room temperature and then refrigerate it and serve it chilled.