Appetizers / Soups / Salads

Butternut Squash and Yellow Pepper Harvest Soup is for Soup.

Butternut Squash and Yellow Pepper Harvest Soup takes 20 minutes to prepare.

Butternut Squash and Yellow Pepper Harvest Soup takes 30 minutes to cook.

Butternut Squash and Yellow Pepper Harvest Soup makes 8 servings.

The ingredients for Butternut Squash and Yellow Pepper Harvest Soup are:

2 Yellow Bell Peppers
1 Butternut Squash
4 Tbsps of Olive Oil
1 Large Onion
4 Cloves of Garlic
1 Tbsp Rosemary
1 Tbsp Thyme
Pepper

Here is how you make Butternut Squash and Yellow Pepper Harvest Soup:

Cut the squash into 1 to 1 1/2" cubes and the peppers into quarters. Line a cookie sheet with foil and then coat the squash and peppers in olive oil. Place them on the cookie sheet and roast them in the oven at 350 degrees for approximately 30 minutes or until tender. Be sure to turn them a couple of times.Once cooked, peel the skin off the peppers and cut them into smaller pieces. Slice the onion and garlic and cook them in olive oil in a soup pot until tender. Add in the peppers, squash, broth and spices. Remove portions of the soup and place it in a food blender or use a hand blender in the soup pot to puree all the ingredients. Add additional broth as desired.Recipe makes 8 servings. Number of Servings: 8Recipe submitted by SparkPeople user CSNELGRO.

The nutritional information for Butternut Squash and Yellow Pepper Harvest Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 134.1

• Total Fat: 5.4 g
• Cholesterol: 0.0 mg
• Sodium: 831.6 mg
• Total Carbs: 21.8 g
• Dietary Fiber: 4.9 g
• Protein: 2.0 g

The dietary needs meet for Butternut Squash and Yellow Pepper Harvest Soup is Vegetarian