Butternut Squash, Sweet Potato And Red Pepper Soup Recipe

Name: Butternut Squash, Sweet Potato And Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash; 1 large sweet potato; 3 medium carrots or 2 large carrots; 1 large red onion; 2 celery ribs; 1 red pepper; 1 tablespoon olive oil; 1 vegetable stock cube; salt and pepper; 1 large fresh parsley sprig

Servings: persons

1 butternut squash
1 large sweet potato
3 medium carrots or 2 large carrots
1 large red onion
2 celery ribs
1 red pepper
1 tablespoon olive oil
1 vegetable stock cube
salt and pepper
1 large fresh parsley sprig

1
Peel the squash, sweet potato, carrots, and onion.
2
Dice the above ingredients and the red pepper and parsley.
3
Heat the olive oil in a large saucepan and soften all the above ingredients for a few minutes.
4
Make up a pint of stock with the stock cube and pour this over the softened vegetables.
5
Add the salt and pepper to taste, add more water if required.
6
Put a lid on the pan and simmer until the carrots, sweet potato and squash are all completely cooked.
7
Take the pan off the heat and leave to cool a bit, then liquidise the whole lot until smooth.
8
Serve with nice fresh crusty bread.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 butternut squash, 1 large sweet potato, 3 medium carrots or 2 large carrots, 1 large red onion, and more.

Yes, Butternut Squash, Sweet Potato And Red Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash, Sweet Potato And Red Pepper Soup

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