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