butternut squash and roasted red pepper soup

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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
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Delicious light soup very tasty Delicious light soup very tasty
Number of Servings: 4


    500 grams butternut squash
    2 meduim red peppers, halved
    half an onion
    2 cloves garlic
    water, chicken stock
    black pepper to taste.


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.

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