Appetizers / Soups / Salads

Butternut Squash and Roasted Red Pepper Soup is for Soup.

Butternut Squash and Roasted Red Pepper Soup takes 20 minutes to prepare.

Butternut Squash and Roasted Red Pepper Soup takes 25 minutes to cook.

Butternut Squash and Roasted Red Pepper Soup makes 4 servings.

The ingredients for Butternut Squash and Roasted Red Pepper Soup are:

2 cups butternut squash, cubed
2 medium apples, peeled and chopped
2 medium red bell peppers, seeded and cut in half
5 dried mushrooms (optional)
1/2-1 chicken or vegetable bouillon OR 2 cans of chicken or vegetable stock
(if using bouillon) 3-4 cups water
1 tbsp curry powder
1 tsp of the following seasonings: nutmeg, cinnamon, coriander seed, ginger, garlic powder
salt & pepper to taste

Here is how you make Butternut Squash and Roasted Red Pepper Soup:

First, preheat your broiler. While it's heating, cut your bell peppers' tops off and discard. Get rid of the seeds and cut in half lengthwise. Place pepper halves on some foil and put under the broiler for 8-12 minutes until completely blackened. Take them out, remove blackened skins and cut into 1/2 inch slices. Keep covered in foil for about ten minutes. Set aside.Unless you purchased your squash already cubed (smart) peel it and cube it. Some great instructions on how to do so are here: http://simplyrecipes.com/recipes/how_to_peel_and_cut_a_butternut_squash.Then chop your onion, either by hand or food processor/chopper. Next, peel and core your apples, then chop into large pieces. If you are using bouillon, combine it with 3-4 cups of water in a large stockpot until fully dissolved. (If you're using pre-made broth, skip to the next step.) Then add the diced squash, apples, onion, dried mushrooms and seasonings to the broth and bring to a boil under medium-high. Then turn down stove to medium-low and simmer for 20 minutes or until squash is tender. Once it's ready, add the pepper slices and simmer for 5 more minutes.Then transfer mixture to a blender or food processor (or use a stick blender) and combine until fully smooth. Reheat and season to taste, if necessary, before serving. Serving Size:?Makes four large bowls

The nutritional information for Butternut Squash and Roasted Red Pepper Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 141.7

• Total Fat: 1.0 g
• Cholesterol: 0.0 mg
• Sodium: 584.0 mg
• Total Carbs: 35.3 g
• Dietary Fiber: 8.1 g
• Protein: 2.5 g

The dietary needs meet for Butternut Squash and Roasted Red Pepper Soup is Low Fat