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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 134.1
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 831.6 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 4.9 g
  • Protein: 2.0 g

View full nutritional breakdown of Butternut Squash and Yellow Pepper Harvest Soup calories by ingredient
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Butternut Squash and Yellow Pepper Harvest Soup

Submitted by: CSNELGRO

Introduction

This is a great soup to make in the fall and it freezes well for a special treat in the winter! Use low sodium broth in order to cut down on the sodium, or it you are adverturous why not make your own!! The flavours are fabulous!!! This is a great soup to make in the fall and it freezes well for a special treat in the winter! Use low sodium broth in order to cut down on the sodium, or it you are adverturous why not make your own!! The flavours are fabulous!!!
Number of Servings: 8

Ingredients

    2 Yellow Bell Peppers
    1 Butternut Squash
    4 Tbsps of Olive Oil
    1 Large Onion
    4 Cloves of Garlic
    1 Tbsp Rosemary
    1 Tbsp Thyme
    Pepper

Directions

Cut the squash into 1 to 1 1/2" cubes and the peppers into quarters. Line a cookie sheet with foil and then coat the squash and peppers in olive oil. Place them on the cookie sheet and roast them in the oven at 350 degrees for approximately 30 minutes or until tender. Be sure to turn them a couple of times.

Once cooked, peel the skin off the peppers and cut them into smaller pieces. Slice the onion and garlic and cook them in olive oil in a soup pot until tender. Add in the peppers, squash, broth and spices.

Remove portions of the soup and place it in a food blender or use a hand blender in the soup pot to puree all the ingredients. Add additional broth as desired.

Recipe makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user CSNELGRO.






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