This soup is so delicious and now that autumn is here, it's the perfect accompaniment to a meal. It is low in fat, high in fibre and a great source of vitamins A, C & B1. Makes about 6 servings.
Ingredients:
2 cups baby carrots, boiled until soft
1/2 a large butternut squash, roasted
2 tsps olive oil
1 sweet vidalia onion, chopped
1/2 red sweet pepper, chopped
4 garlic cloves, minced (or 2 tsps garlic powder)
1 tsp freshly ground black pepper
1/2 tsp dried red hot chili peppers
2 cups low fat, low sodium chicken or vegetable broth
1 cup water
Directions:
1) Boil carrots until soft, drain and set aside.
2) Cut butternut squash in half and scrape out seeds. Brush one tsp of olive oil on cut side of squash. Place squash, cut side down on baking sheet and bake in a 400F oven for approximately 40 minutes or until tender when pierced with a fork. Set aside and cool slightly.
3) In a medium size saucepan with a heavy bottom, heat one tsp olive oil over medium heat and saute onion & sweet pepper until soft, about five minutes, stirring occasionally. Add garlic and saute another minute.
4) Using a spoon, scoop out cooked squash and add to onion mixture. Add black and chili peppers and stir to combine. Add boiled carrots.
5) Pour in broth and bring to a boil. Reduce heat to medium low and continue to cook, stirring occasionally, for about 2 minutes.
6) Ladle mixture into a blender or food processor and puree until smooth. Return to saucepan and cook on low heat, covered, for another 10 minutes.
