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Butternut Squash and Roasted Red Pepper Soup
TASTY YUMMIES15Ingredients
65Minutes
110Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1 Tbsp. olive oil
- 1 butternut squash (large, about 2 to 2 1/2 lbs, peeled, seeded and cubed)
- 1 onion (large, diced)
- 2 celery stalks (diced)
- 2 cloves garlic (minced)
- 2 roasted red peppers (diced, here is a great page of different options on how you can roast your own red peppers at home, I roasted mine on my stove top)
- 1 Tbsp. fresh thyme (roughly chopped)
- 1/4 tsp. crushed red pepper flakes
- 1 tsp. kosher salt
- 7 cups low sodium vegetable broth
- oil (butternut squash seed, or olive oil for drizzling)
- 2 roasted red peppers (approximately 1 cup)
- 3 garlic cloves
- 1/2 Tbsp. olive oil
- 1/4 tsp. crushed red pepper flakes
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NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories110Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol |
Sodium490mg20% |
Potassium380mg11% |
Protein1g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate13g4% |
Dietary Fiber3g12% |
Sugars4g |
Vitamin A140% |
Vitamin C25% |
Calcium6% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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