Butternut Squash and Roasted Red Pepper Soup
 
 
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Ingredients
  • 4 cups roasted butternut squash
  • ½ cup chopped roasted red peppers
  • 1 cup vegetable or non-fat chicken broth
  • ⅛ teaspoon white pepper
  • ⅛ teaspoon coriander
  • ⅛ teaspoon allspice
  • salt to taste
Instructions
  1. Place squash, red peppers and broth in a 2-quart or larger saucepan. Puree with an immersion blender or puree in standard blender before adding to saucepan.
  2. Stir in spices, adjust as need to taste .Heat over low-medium heat until thoroughly heated.
  3. serve alone or with a dollop of plain non-fat yogurt.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/butternut-squash-and-roasted-red-pepper-soup-sundaysupper/