Roasted Red Pepper and Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
flesh from 1 large butternut squash, about 6 cups2 C Red peppers (3 medium peppers).5 T Olive oilcurry powder black pepper celery saltlime juiceground cardamom
Preheat Oven to 375 degrees
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.
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.
Nutritional Info 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
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