- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 63.9
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 33.2 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 4.2 g
- Protein: 1.4 g
Roasted Red Pepper and Butternut Squash SoupSubmitted by: TRANSFORMWE
IntroductionCreamy delicious butternut squash pairs perfectly with roasted red peppers. Creamy delicious butternut squash pairs perfectly with roasted red peppers.
flesh from 1 large butternut squash, about 6 cups
2 C Red peppers (3 medium peppers)
.5 T Olive oil
split squash in half, scoop out seeds, place face down on baking sheet
cut the stem end off the peppers, remove the seeds and place them skin side up on the baking sheet.
Roast in the oven until squash is tender (you can remove the peppers sooner if they are done early.)
remove the skin from the peppers (it should easily separate).
place the peppers in the bowl of a food processor with the blade attached. puree.
scoop the flesh of the squash into the food processor. Add water gradually enough to puree.
Add listed spices and seasonings. Adjust to taste.
Makes 10 1 C servings.
Serving Size: makes 10 1 C servings
Number of Servings: 10
Recipe submitted by SparkPeople user TRANSFORMWE.