butternut squash and roasted red pepper soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 86.5
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 19.6 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 5.3 g
- Protein: 2.5 g
View full nutritional breakdown of butternut squash and roasted red pepper soup calories by ingredient
Introduction
Delicious light soup very tasty Delicious light soup very tastyNumber of Servings: 4
Ingredients
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500 grams butternut squash
2 meduim red peppers, halved
half an onion
2 cloves garlic
water, chicken stock
black pepper to taste.
Directions
Makes 4 servings
half peppers and spray with a little olive oil, bake in a hot oven till blackened (then run under water to rinse skins off)
meanwhile, chop garlic and cook in pan with a little spray oil, add onion, butternut squash and cook for 5 mins.
Add 2 pints boiling water and 2 tsp chicken bovril stock. Bring back to a boil and simmer for 15 mins.
Finally add peppers for final 5 minutes cooking time, and blend till smooth - season with black pepper
Number of Servings: 4
Recipe submitted by SparkPeople user MARYMO22.
half peppers and spray with a little olive oil, bake in a hot oven till blackened (then run under water to rinse skins off)
meanwhile, chop garlic and cook in pan with a little spray oil, add onion, butternut squash and cook for 5 mins.
Add 2 pints boiling water and 2 tsp chicken bovril stock. Bring back to a boil and simmer for 15 mins.
Finally add peppers for final 5 minutes cooking time, and blend till smooth - season with black pepper
Number of Servings: 4
Recipe submitted by SparkPeople user MARYMO22.
Member Ratings For This Recipe
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CD10102415
