This sweet and savory soup is special to me because it has the warm creamy feeling of home and just enough punch to keep the flavors interesting. Stacey Peterson, New Haven, Connecticut.
Ingredients For Butternut Squash And Roasted Pepper Soup Recipe
2 Large sweet red peppers
1 Medium onion, coarsely chopped
1 tablespoon Canola oil
2 Garlic cloves, minced
1 Medium butternut squash , peeled and cubed
6 cup Vegetable Stock
1.5 teaspoon Curry powder
0.5 teaspoon Salt
0.25 teaspoon Ground cinnamon
0.25 teaspoon Pepper
Minced fresh cilantro, optional
Nutrition value
18
calories per serving
1 g Fat< 1 g Protein< 1 g Carbs1 g FiberOther
Current Totals
1 g Fat
< 1 g Protein
< 1 g Carbs
1 g Fiber
MacroNutrients
Carbs
1 g
Protein
0 g
Fiber
1 g
Fats
Fat
1 g
Vitamins & Minerals
Calcium
11 mg
Iron
1 mg
Vitamin A
124 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
10 mcg
Vitamin B12
0 mcg
Vitamin C
5 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
15 mg
Manganese
0 mg
Phosphorus
7 mg
Selenium
1 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment