Soups

Red Peper and Squash Soup

February 05, 2013

This soup is a crow pleaser. Easy to make, requiring only 4 ingredients. Pair it with some bread-sticks and you have a perfect recipe for dinner or lunch.

16 mini sweet peppers
2 russet potatoes
1 cup butternut squash - puree*
1 cup milk
1 tsp chicken bouillon
salt and pepper

Wash your potatoes and peppers. I like to keep the skin on my potatoes, so I skip the peeling and just dice them**. Cut the tops off your peppers and dice them. Put the potatoes and peppers in a pressure...
See the full directions on my site

Nutritions

Calories
746

Sodium
2115mg
88% DV

Fat
14g
21% DV

Protein
32g
65% DV

Carbs
151g
51% DV

Fiber
53g
212% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 5g 28%

Polysaturated Fat 4g 27%

Monosaturated Fat 4g 26%

Cholesterol 49mg 16%

Sodium 2115mg 88%

Potassium 4764mg 136%

Protein 32g 65%

% DAILY VALUE^*

Total Carbohydrate

Fiber 53g 212%

Sugar 78g 156%

Vitamin A 10785IU 215%

Vitamin B6 8mg 403%

Vitamin C 1915mg 3192%

Calcium 586mg 58%

Iron 9mg 50%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Low-Carbohydrate Vegetarian Low-Calorie Dinner Low-Fat Slow Cooker