Easy Peasy Foodie · by Eb Gargano
Roasted Butternut Squash and Red Pepper Soup
NUTRITION · PER SERVING35M COOK
CAL 10%·PRO 5%
CARBS 28G57% OF CAL
4G FIBER15G OTHER8G TOTAL SUGAR
FAT 10G47% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky blended soup of roasted butternut squash and red peppers with garlic and fresh basil. It's a comforting, nutritious main ready in 35 minutes.
mainbritishsoup🥄 saucepan🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 500 g butternut squash (peeled and chopped into small chunks (roughly 2cm cubes – See Note 1))
- 2 large red (bell) peppers (chopped into chunks (roughly 2cm x 2cm))
- 3 tablespoons olive oil
- 1 red onion (diced)
- 2 cloves garlic (grated or crushed)
- 500 ml vegetable stock (from a cube is fine (I used Kallo Organic Vegetable Stock))
- Salt and black pepper (to taste (See Note 2))
- 2 tablespoons fresh basil (chopped finely)
At a glance
PER SERVING · TIME 35M
CAL 10%·PRO 5%
CARBS 28G57% OF CAL
4G FIBER15G OTHER8G TOTAL SUGAR
FAT 10G47% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 612mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 641mg
- Calcium
- 42mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 612MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.