Butternut Squash and Red Pepper Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 stalk celery, chopped1/3 cup carrots, chopped1/2 large onion (any type will work), chopped1 small to medium sized apple, chopped1 sweet red pepper, chopped2 cloves garlic, chopped1 Tbsp extra virgin olive oil1 butternut squash, yields approx. 2 cups2 cups low-sodium fat-free chicken broth1 cup nonfat milk1 Tbsp curry powder1/2 Tbsp blackstrap molasses
1. Preheat oven to 375 degrees. Cut squash in half, and rub insides with olive oil. Place squash face down on a baking sheet. Bake for approximately 40 minutes.
2. Heat the olive oil in a large soup pot, then add in the celery, carrot, onion, apple, and red pepper. Saute until soft (approx. 10 minutes). Toss in garlic and salt to taste, and saute for another 4-5 minutes.
3. Add the squash, chicken broth, milk, curry powder, and molasses. Bring to a simmer for a few minutes, then remove from the stove. Allow to cool for a little while.
4. In a blender, puree the soup in batches (be careful!). Add additional salt or pepper to taste, and serve!
Makes 4 meal-sized servings
Number of Servings: 4
Recipe submitted by SparkPeople user DROFYKCEB.
2. Heat the olive oil in a large soup pot, then add in the celery, carrot, onion, apple, and red pepper. Saute until soft (approx. 10 minutes). Toss in garlic and salt to taste, and saute for another 4-5 minutes.
3. Add the squash, chicken broth, milk, curry powder, and molasses. Bring to a simmer for a few minutes, then remove from the stove. Allow to cool for a little while.
4. In a blender, puree the soup in batches (be careful!). Add additional salt or pepper to taste, and serve!
Makes 4 meal-sized servings
Number of Servings: 4
Recipe submitted by SparkPeople user DROFYKCEB.
Nutritional Info Amount Per Serving
- Calories: 144.9
- Total Fat: 4.4 g
- Cholesterol: 1.2 mg
- Sodium: 340.7 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 5.4 g
- Protein: 4.4 g