butternut squash and roasted red pepper soup


3 of 5 (1)
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:

Introduction

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

Ingredients

    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.

Rate This Recipe

Member Ratings For This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.