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Roasted Red Pepper and Butternut Squash Soup (Dairy-Free)
CRUMB TOP BAKING16Ingredients
75Minutes
350Calories
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Ingredients
US|METRIC
6 SERVINGS
- 4 cups butternut squash (chopped, 1/2-inch cubes)
- 2 cups sliced carrots (1/4-inch coins)
- 2 red bell peppers (large, seeded and quartered)
- 1 leek (root and top green leaves removed, chopped)
- 1 large onion (chopped)
- 6 sage leaves (–8 large fresh)
- 6 cloves garlic
- 2 Tbsp. extra virgin olive oil
- 1 tsp. smoked paprika
- 1 tsp. kosher salt
- 1/4 tsp. crushed red pepper flakes
- 1/8 tsp. ground pepper
- 2 1/2 cups vegetable broth (no salted added)
- 400 mL light coconut milk
- 2 cups corn (canned or fresh and roasted, optional)
- 2 cups lean ham (chopped pre-cooked, optional)
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol |
| Sodium840mg35% |
| Potassium980mg28% |
| Protein6g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate40g13% |
| Dietary Fiber10g40% |
| Sugars11g |
| Vitamin A370% |
| Vitamin C140% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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