Squash Soup with Red Pepper
Butternut squash is rich in vitamins A and C, as well as potassium and fiber.
This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Squash Soup with Red Pepper
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and place it on a baking sheet. Roast in the oven for 45 minutes or until the flesh is tender.
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In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, and sliced red bell pepper. Sauté until the vegetables are softened.
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Scoop out the roasted butternut squash flesh and add it to the pot. Stir in vegetable broth, salt, and black pepper.
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Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
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Use an immersion blender or transfer the soup to a blender to puree until smooth.
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Stir in heavy cream and simmer for another 5 minutes.
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Serve hot and garnish with a drizzle of cream and some freshly ground black pepper.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
