Roasted Red Pepper and Butternut Squash Soup
Roasted Red Pepper and Butternut Squash Soup is a gluten free and lacto ovo vegetarian main course. One serving contains 683 calories, 20g of protein, and 7g of fat. For $4.14 per serving, this recipe covers 58% of your daily requirements of vitamins and minerals. This recipe serves 4. 47 people were glad they tried this recipe. Head to the store and pick up roasted red pepper, low sodium chicken broth, olive oil, and a few other things to make it today. It will be a hit at your Autumn event. It is brought to you by Zagleft. From preparation to the plate, this recipe takes around 40 minutes. Overall, this recipe earns a super spoonacular score of 99%. Roasted Red Pepper and Butternut Squash Soup, Butternut Squash Soup with Roasted Red Pepper Purée, and Roasted Red Pepper Butternut Squash Noodles with Chicken are very similar to this recipe.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1 (21/2 pound) butternut squash, peeled, seeded and cut into 1-inch cubes
1/4 teaspoon chili powder
1/4 teaspoon cumin
1 tablespoon curry powder
2 cloves garlic, minced
1/4 teaspoon ginger
2 tablespoons honey
6 cups low-sodium chicken broth
4 teaspoons lowfat vanilla yogurt
1 tablespoon olive oil
1 medium onion, chopped
1 roasted red pepper, chopped
1 teaspoon salt
Equipment:
pot
immersion blender
blender
Cooking instruction summary:
Heat oil over medium heat in a large stockpot. Add the onions and garlic and saute until onions are translucent, about 5 minutes.Add the butternut squash, red pepper, broth, curry powder, ginger, cumin, chili powder and salt and bring to a boil.Reduce heat and simmer until squash is tender, about 15 minutes.Remove from heat and stir in honey.Puree with an immersion blender or in batches in a blender until smooth.Season with additional salt, to taste.Serve with a dollop of lowfat vanilla yogurt
Step by step:
1. Heat oil over medium heat in a large stockpot.
2. Add the onions and garlic and saute until onions are translucent, about 5 minutes.
3. Add the butternut squash, red pepper, broth, curry powder, ginger, cumin, chili powder and salt and bring to a boil.Reduce heat and simmer until squash is tender, about 15 minutes.
4. Remove from heat and stir in honey.Puree with an immersion blender or in batches in a blender until smooth.Season with additional salt, to taste.
5. Serve with a dollop of lowfat vanilla yogurt
Nutrition Information:
covered percent of daily need
