Appetizers / Soups / Salads

Roasted Red Pepper and Butternut Squash Soup is for Soup.

Roasted Red Pepper and Butternut Squash Soup takes 15 minutes to prepare.

Roasted Red Pepper and Butternut Squash Soup takes 60 minutes to cook.

Roasted Red Pepper and Butternut Squash Soup makes 10 servings.

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

flesh from 1 large butternut squash, about 6 cups
2 C Red peppers (3 medium peppers)
.5 T Olive oil
curry powder
black pepper
celery salt
lime juice
ground cardamom

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

Preheat Oven to 375 degreessplit squash in half, scoop out seeds, place face down on baking sheetcut the stem end off the peppers, remove the seeds and place them skin side up on the baking sheet.Roast in the oven until squash is tender (you can remove the peppers sooner if they are done early.)remove the skin from the peppers (it should easily separate).place the peppers in the bowl of a food processor with the blade attached. puree.scoop the flesh of the squash into the food processor. Add water gradually enough to puree. Add listed spices and seasonings. Adjust to taste.Makes 10 1 C servings.Serving Size: makes 10 1 C servingsNumber of Servings: 10Recipe submitted by SparkPeople user TRANSFORMWE.

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

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 63.9

• Total Fat: 0.9 g
• Cholesterol: 0.0 mg
• Sodium: 33.2 mg
• Total Carbs: 15.0 g
• Dietary Fiber: 4.2 g
• Protein: 1.4 g