CRUSHED RED PEPPERS RECIPES

BUTTERNUT SQUASH SOUP RECIPE WITH RED PEPPERS | SAINSBURY ...

Butternut Squash Soup Recipe with Red Peppers | Sainsbury ... image

A vibrant butternut squash and red pepper soup recipe that gives a big punch of hearty flavours. This is the ideal Autumn or Winter warmer but let us know if you tweak the recipe and make it even better.

Provided by Sainsbury's Team

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 9

Ingredients

reduced-salt vegetable stock cube
butternut squash
sweet potato
red peppers
olive oil
onions, finely chopped
garlic cloves, crushed
sun-dried tomato puree
toasted seed mix

Steps:

In a large jug, make up 1.2 litres vegetable stock using the stock cube.

Peel the butternut squash and sweet potato and cut into chunks. Deseed the peppers and roughly chop. Set aside.

Heat the oil in a large pan and cook the onion and garlic for 10 minutes until soft. Stir in the butternut squash, sweet potato, peppers and sun-dried tomato puree. Cook for 10 minutes, until the veg begins to colour.

Pour in the stock and bring to the boil. Cover with a lid and cook over a medium heat for 30 minutes, until the veg is soft.

Pour the soup into a food processor (in batches) and blend until smooth. Divide between 4 bowls and garnish with a sprinkle of toasted seeds to serve.

Nutrition Facts : Calories 271 calories, FatContent 8.5 grams, SaturatedFatContent 1.7 grams, SugarContent 20.0 grams, SodiumContent 1300.0 milligrams salt, CarbohydrateContent 37.5 grams, FiberContent 9.3 grams, ProteinContent 6.5 grams

CHICKEN AND RED POTATOES RECIPE: HOW TO MAKE IT

Chicken and Red Potatoes Recipe: How to Make It image

Who doesn't love easy chicken and potato recipes? This moist and tender potato dish is great with creamy gravy. Just fix it in the morning, then forget about it until dinner time. —Michele Trantham, Waynesville, North Carolina

Provided by Taste of Home

Categories Dinner

Total Time 03 hours 50 minutes

Prep Time 20 minutes

Cook Time 03 hours 30 minutes

Yield 4 servings.

Number Of Ingredients 13

Ingredients

3 tablespoons all-purpose flour
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons olive oil
4 medium red potatoes, cut into wedges
2 cups fresh baby carrots, halved lengthwise
1 can (4 ounces) mushroom stems and pieces, drained
4 canned whole green chiles, cut into 1/2-inch slices
1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
1/4 cup 2% milk
1/2 teaspoon chicken seasoning
1/4 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

Steps:

Place flour in a large bowl or dish. Add chicken, 1 piece at a time; toss to coat. In a large skillet, brown chicken in oil on both sides. , Meanwhile, place the potatoes, carrots, mushrooms and chiles in a greased 5-qt. slow cooker. In a small bowl, combine the remaining ingredients. Pour half of soup mixture over vegetables. , Transfer chicken to slow cooker; top with remaining soup mixture. Cover and cook on low for 3-1/2-4 hours or until a thermometer reads 170°.

Nutrition Facts : Calories 451 calories, FatContent 15g fat (3g saturated fat), CholesterolContent 105mg cholesterol, SodiumContent 1046mg sodium, CarbohydrateContent 38g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 40g protein.

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