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Butternut Squash and Roasted Red Pepper Soup

CINDY'S RECIPES AND WRITINGS
7Ingredients
25Minutes
90Calories
Read Directions

Ingredients

US|METRIC
  • 4 cups butternut squash (roasted)
  • 1/2 cup roasted red peppers (chopped)
  • 1 cup vegetable (or non-fat chicken broth)
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon coriander
  • 1/8 teaspoon allspice
  • salt (to taste)
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    NutritionView More

    90Calories
    Sodium19% DV460mg
    Fat0% DV0g
    Protein6% DV3g
    Carbs8% DV23g
    Fiber20% DV5g
    Calories90Calories from Fat┅
    % DAILY VALUE
    Total Fat0g0%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium460mg19%
    Potassium610mg17%
    Protein3g6%
    Calories from Fat┅
    % DAILY VALUE
    Total Carbohydrate23g8%
    Dietary Fiber5g20%
    Sugars3g6%
    Vitamin A340%
    Vitamin C70%
    Calcium10%
    Iron10%

    * 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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