Mushroom & Red Pepper Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Butternut Squash, 900 grams (remove)Phil' Killer Dark Veggie Broth , 6 cup (remove)Garlic, 30 grams (remove)Mushrooms, fresh, 266 grams (remove)Onions, raw, 310 grams (remove)Yellow Peppers (bell peppers), 242 grams (remove)Canola Oil, 2 tsp
Take Butternut Squash, half and roast in oven at 400F for 60 minutes, then let cool and remove skill.
Add Squash to soup pot and add 6 cups of my Dark Viggie Broth and use immersion blend to blend until smooth. Add garilc and bring to boil and then set to low.
In frying pan, add oil, oil, mushrooms and red peppers and cook until onions are transparent. Then add to squash and broth mixture. Add chili paste for an added kick of heat.
On low heat let simmer for about 40 minutes.
You can add salt if you like, but there is more than enough flavour already in the pot.
The cooking time includes cooking the squash and letting the soup simmer.
Serving Size: 6 - 2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user ZORPHEOUS.
Add Squash to soup pot and add 6 cups of my Dark Viggie Broth and use immersion blend to blend until smooth. Add garilc and bring to boil and then set to low.
In frying pan, add oil, oil, mushrooms and red peppers and cook until onions are transparent. Then add to squash and broth mixture. Add chili paste for an added kick of heat.
On low heat let simmer for about 40 minutes.
You can add salt if you like, but there is more than enough flavour already in the pot.
The cooking time includes cooking the squash and letting the soup simmer.
Serving Size: 6 - 2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user ZORPHEOUS.
Nutritional Info Amount Per Serving
- Calories: 134.6
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 20.6 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 6.3 g
- Protein: 4.4 g
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