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Creamy Squash and Pepper Soup

  • Prep 15 min
  • Total 30 min
  • Ingredients 6
  • Servings 4
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Ingredients

2
cups butternut squash, cubed
2
cups water
1
tablespoon butter
1/2
cup red and green bell peppers, finely chopped
4
cups vegetable broth
Salt and pepper, to taste

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
67.6
% Daily Value
Total Fat
3.1g
5%
Saturated Fat
1.9g
9%
Cholesterol
7.6mg
2%
Sodium
626.5mg
26%
Total Carbohydrate
10.5g
4%
Dietary Fiber
2.2g
9%
Sugars
2.7g
Protein
1.2g
% Daily Value*:
Vitamin C
80.80%
81%
Calcium
5.20%
5%
Iron
3.90%
4%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

You can substitute butternut squash with any other kind of squash.

Directions

  • 1 Cook the squash with the 2 cups of water in a deep pot for 20 minutes. Once ready, mash up in a blender or use a potato masher to make a smooth purée.
  • 2 In another pot, add the butter and parboil the chopped bell peppers. Add the squash purée and the vegetable broth. Season with salt and pepper, to taste.
  • 3 Serve nice and hot.

Butternut squash is in season, and it's an easy, flavorful vegetable to prepare. Sweet and comforting, this creamy soup is best on chilly days or when you're looking for a dish to warm up the soul. Let's get cooking!

Rate and Comment

Adriana Martin Adriana Martin
September 9, 2015

Butternut squash is in season, and it's an easy, flavorful vegetable to prepare. Sweet and comforting, this creamy soup is best on chilly days or when you're looking for a dish to warm up the soul. Let's get cooking!