Roasted Butternut and Pepper Soup Recipe

Looking for an easy Roasted Butternut and Pepper soup recipe? Learn how to make Roasted Butternut and Pepper soup using healthy ingredients.


Submitted by kc_mom

Makes 5 servings



Creamy soup with light, sweet undertones

Recipe Ingredients for Roasted Butternut and Pepper soup

2 cup, cubes Squash, Winter, Butternut
3 serving Trader Joe's Light Coconut Milk
2 serving Vegetable Broth
2 serving Fire Roasted Pepper Blend
1/4 tsp Cumin
0.33 serving Cayenne Pepper

Recipe Directions for Roasted Butternut and Pepper soup

Peel and cube squash, spritz with oil and roast at 350 for about 50 min. Drain roasted pepper blend. Put all ingrediants in a crock pot and cook during the day. Cool. Puree most of the soup in the blender reserving a little of the chunky soup for the top of each bowl. Serve warm. Good with a little squeeze of lime juice and chopped parsley on top.
Categories

Soup

Nutrition Facts
Serving Size 162.9g
Amount Per Serving
Calories
82
Calories from Fat
9
% Daily Value*
Total Fat
1.0g
2%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Sodium
579mg
24%
Potassium
233mg
7%
Total Carbohydrates
13.1g
4%
Dietary Fiber
0.9g
4%
Sugars
4.2g
Protein
1.3g
Vitamin A 187% Vitamin C 21%
Calcium 3% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
83% confidence
B+
  Good points
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • Very high in sodium
  • High in sugar
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