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    You are in: Home / Recipes / Butternut Squash, Sweet Potato and Red Pepper Soup Recipe
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    Butternut Squash, Sweet Potato and Red Pepper Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    renjack's Note:

    This is a completely vegan recipe. It is packed with Vitamin C and is really good for you. Shove it all in one pot so not at all complicated.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on September 24, 2011


      Loved it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 06, 2009


      This was a awesome recipe!!! I did not have the the ingredinents required however. Used yams instead of sweet potatoes. Had to use a green bell pepper vs a red one. Had to also cook it in a crock pot. Due to not having a big enough pot for it all since I doubled the recipe. I will diffinetly be making this more often. My family absolutely loved this meal! Two thumbs up here.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Butternut Squash, Sweet Potato and Red Pepper Soup

    Serving Size: 1 (301 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 231.6
    Calories from Fat 35
    Total Fat 3.9 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 79.5 mg
    Total Carbohydrate 49.9 g
    Dietary Fiber 9.5 g
    Sugars 12.9 g
    Protein 4.6 g

    The following items or measurements are not included:

    vegetable stock cubes

    fresh parsley sprigs

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