Butternut Squash and Red Pepper Soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Butternut Squash and Red Pepper Soup calories by ingredient
Introduction
Delicious autumn dish for those cool and/or rainy nights in! Delicious autumn dish for those cool and/or rainy nights in!Number of Servings: 4
Ingredients
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1 stalk celery, chopped
1/3 cup carrots, chopped
1/2 large onion (any type will work), chopped
1 small to medium sized apple, chopped
1 sweet red pepper, chopped
2 cloves garlic, chopped
1 Tbsp extra virgin olive oil
1 butternut squash, yields approx. 2 cups
2 cups low-sodium fat-free chicken broth
1 cup nonfat milk
1 Tbsp curry powder
1/2 Tbsp blackstrap molasses
Directions
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.
