28 Feb Pepper Winter Squash Soup
Posted at 18:05h
Pepper Winter Squash Soup
Peel the potatoes, and chop them into large 1-inch pieces.
Chop the bell peppers into ½ inch pieces.
Put the potatoes, bell peppers, and oil in a medium pot. Heat on medium low for 3 – 5 minutes. Stir often to prevent the vegetables from sticking to the pot.
Add the spaghetti squash, delicata squash, water, salt, black pepper, and cayenne pepper to the pot. Stir.
Increase the heat to high to bring the water to a boil.
Reduce heat to medium-low to bring it to a simmer. Cook until potatoes and bell peppers are soft, approximately 25 minutes.
Put the basil in a blender.
Transfer the hot soup to the blender. USE CAUTION!
Blend until smooth. Avoid creating a vacuum seal with the blender lid.
- Add a side of rice crackers or a rice cake.
- Serve with steamed rice.
- Top with herb skillet chicken (ETP recipe).
- Top with fall turkey breast (ETP recipe).
- Serve with a fried egg.
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