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My Spiced Butternut, Red Pepper and Carrot Soup Recipe

My Spiced Butternut, Red Pepper and Carrot Soup Recipe

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My Spiced Butternut, Red Pepper and Carrot Soup

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Ingredients:

Serving

24 oz peeled and cubed raw butternut squash (weighed after peeling)
1 medium red bell pepper , cut into strips
3 small carrots, sliced
1 medium stalk zucchini, peeled and thickly sliced
1 -2 tbsp oil
1/2 large onion, chopped
2 -3 garlic cloves, minced
4 cups chicken broth (i use organic low-sodium )
1 -2 tsp cumin (or to taste)
1 -2 tsp sweet hungarian paprika (or to taste)
almond milk
fresh ground pepper
salt
2 -4 tsp red wine vinegar (optional)
cayenne pepper (optional)

Directions:

1. If you are using a fresh butternut squash, cut it in half lengthwise and scoop out the seeds. Peel it and cut it into 1-inch chunks.
2. Heat the oil in a large soup pot over medium heat. Add the onion and red pepper. Cook until it softens, stirring occasionally, about 5 minutes. Add the garlic and cook for about 3 minutes. Regulate the heat and do not let the vegetables brown.
3. While the onions are cooking, peel and cube the zucchini.
4. Add the cubed squash, carrots, zucchini and broth and bring to a boil. Lower heat and cook at a gentle boil until the squash is fork-tender, about 25 minutes (but this depends on the size of your veggie cubes).
5. Puree the soup in several stages in a blender. For safety's sake, since the soup is hot, do not fill the jar more than about 1/4 full each time, and blend on a low speed, covering the lid with an oven mitt. The soup should be completely smooth and a little thicker than heavy cream.
6. Rinse your soup pot to remove any small chunks of food and strain it if you like (I do not strain).
7. Heat the soup through again and season to taste with cumin, paprika, pepper and salt.
8. Add the vinegar and/or cayenne pepper, if desired.
9. Add some almond milk, a little at a time, to give soup a creamier consistency. (Instead of almond milk or Almond Breeze, you could probably use soy or rice milk or half and half).
10. This soup tastes fine when it has been reheated. The soup will thicken as it chills, so you may want to add extra spice right at the start, if you know you will be re-heating some later. You will need extra Almond Breeze to thin it out after it has been refrigerated. I have kept it in the fridge for as long as 4 days and it was fine.
11. Because the veggies make the broth very flavorful, you can also use half chicken broth and half water (2 cups of each) with good results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	98.67 Kcal (413 kJ)
Calories from fat	34.7 Kcal
		% Daily Value*
Total Fat	3.86g	6%
Sodium	54.3mg	2%
Potassium	510.39mg	11%
Total Carbs	15.43g	5%
Sugars	3.59g	14%
Dietary Fiber	2.72g	11%
Protein	3.71g	7%
Vitamin C	35.3mg	59%
Vitamin A	1.4mg	47%
Iron	7.5mg	41%
Calcium	60.6mg	6%

Amount Per 100 g
Calories	37.99 Kcal (159 kJ)
Calories from fat	13.36 Kcal
		% Daily Value*
Total Fat	1.48g	6%
Sodium	20.91mg	2%
Potassium	196.51mg	11%
Total Carbs	5.94g	5%
Sugars	1.38g	14%
Dietary Fiber	1.05g	11%
Protein	1.43g	7%
Vitamin C	13.6mg	59%
Vitamin A	0.5mg	47%
Iron	2.9mg	41%
Calcium	23.3mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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