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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 78.6
  • Total Fat: 0.5 g
  • Cholesterol: 0.9 mg
  • Sodium: 123.5 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 3.1 g
  • Protein: 2.5 g

View full nutritional breakdown of Grilled Butternut and Roasted Red Pepper Soup calories by ingredient
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Grilled Butternut and Roasted Red Pepper Soup

Submitted by: CHEFJUNE

Introduction

Wow.. this is the creamiest delight for a fall presentation! Put a dollop of Greek Sour Cream on top for the perfect Bite. Featured recipe on the Cook's Tour Sept 2011. Wow.. this is the creamiest delight for a fall presentation! Put a dollop of Greek Sour Cream on top for the perfect Bite. Featured recipe on the Cook's Tour Sept 2011.
Number of Servings: 8

Ingredients

    2 Red peppers, cut into quarters, seeds removed (11 oz)
    1 small Butternut squash, peeled,cut in half, seeds removed(22 oz)
    Spray olive oil
    1 medium onion, chopped (8 oz)
    4 cups chicken or vegetable stock - low sodium (less than 380mg)
    1/4 cup golden raisins
    1/4 t Salt to taste
    4 teaspoons Greek yogurt (for garnish) (2 oz)

Directions

Start grill on high and Turn oven on high broil. Cut Red peppers in half then quarter. Place skin side up on cookie sheet covered with parchment paper. Roast in oven on broil until skins turn black - aprox 15-20 minutes. When blackened, place in bowl and cover with plastic wrap. Set aside.
Peel Butternut, cut in half, remove seeds. Spray the butternut on cut side with olive oil. Place on Grill, turn heat to low and close lid. Grill for 10 minutes or until good grill marks appear and still firm. Remove from heat - cool slightly. Remove the skins from the peppers. (This can be done a day ahead and refridgerated)
Cut butternut into 1 inch chunks. Place in 4 quart saucepan along with the rest of the ingredients. Bring to a boil, reduce to a simmer and cook until tender - aprox 10 minutes. Cool slightly then puree in blender.
Place 1 cup in bowl and spoon 1/2 teaspoon of yogurt on top. Serve warm or cold. Reheats well. Makes 8-1 cup servings.

Serving Size: makes 8-1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user CHEFJUNE.






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