Butternut Squash and Yellow Pepper Harvest Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Yellow Bell Peppers1 Butternut Squash4 Tbsps of Olive Oil1 Large Onion4 Cloves of Garlic1 Tbsp Rosemary1 Tbsp ThymePepper
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.
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.
Nutritional Info 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
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