28 Feb Pepper Winter Squash Soup
Rate this recipe!
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
|
Ingredients
- 3 bell peppers red, orange, yellow
- 2 russet potatoes medium
- 1 Tbsp extra virgin olive oil
- 1 2/3 cups spaghetti squash cooked
- 1 1/3 cups delicata squash cooked (2 squashes)
- 3 cups water
- 3/4 tsp Celtic sea salt
- 1/8 tsp ground black pepper
- 3 dashes cayenne pepper
- 2 Tbsp fresh basil
Ingredients
|
Rate this recipe!
|
Instructions
- 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.
Recipe Notes
Serving Suggestions:
- 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.