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    You are in: Home / Low-cholesterol / Butternut Squash and Roasted Red Pepper Soup Recipe
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    Butternut Squash and Roasted Red Pepper Soup

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on January 12, 2008

      yum yum loved it. DONT FORGET the spring onions on top-they compliment it beautifully. probably added a bit more curry powder than the recipe recommended but it went down a treat.

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    • on December 30, 2007

      I just made this for dinner & we loved it. I found it very easy to make. I varied some from the recipe. I used red delicious apples as I didn't have any Grannies. I used roasted butternut squash and left the peel on the apples & the butternut squash then ran the whole thing through my Vita Mixer for a smooth, thick soup. It has a great flavor & we added some plain yogurt to complement the light curry flavor.

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    • on October 03, 2005

      I bought the apples, but when I was actually making it...it didn't say where to put them in! I just made it without and really enjoyed it. I also used roasted peppers from a jar and thought it still turned out very well.

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    Nutritional Facts for Butternut Squash and Roasted Red Pepper Soup

    Serving Size: 1 (489 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 222.3
     
    Calories from Fat 6
    76%
    Total Fat 0.7 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 16.9 mg
    0%
    Total Carbohydrate 57.0 g
    19%
    Dietary Fiber 10.3 g
    41%
    Sugars 18.8 g
    75%
    Protein 4.5 g
    9%

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