Mushroom & Red Pepper Butternut Squash Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Mushroom & Red Pepper Butternut Squash Soup calories by ingredient
Introduction
Spice Soup, low in sodium and high in potassium. Spice Soup, low in sodium and high in potassium.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
Tips
Add chili paste for added kick
Add a little salt if you feel you need to carry the flavours of the soup.
Directions
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.