SUGAR FREE RED PEPPER JELLY RECIPES

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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

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

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

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

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