Winter Squash and Red Pepper Soup

bowl of soupA little bit of cinnamon and ginger add wonderful flavor to this soup.

(Serves 4)

3 ½ c. winter squash, any type, cooked
1 T olive oil
1 c. onion, chopped
1 T garlic, chopped
4 oz. roasted red pepper
3 c. chicken stock
½ c. dry white wine
2 T agave syrup
1 t cinnamon
½ t dried ginger
1 T reduced fat sour cream (optional)


Wash and cut squash in half. Spoon out seeds. Place face down on oiled 9×13” glass baking dish. Bake at 400⁰ for 50 to 60 minutes or until squash is cooked tender. When cool enough to handle, scoop squash out of shells and set aside. In a large nonstick skillet, heat olive oil. Add onions and garlic. Sauté until tender, and continue to cook until the onions are soft and have turned brown. Add roasted pepper and chicken stock. Simmer for another 20 minutes. Add cooked winter squash, white wine, agave syrup, cinnamon and ginger. Simmer for another five minutes. Transfer to food processor or blender, and puree until smooth. Depending on size of the processor or blender, you may need to puree a portion at a time. If desired, stir in reduced fat sour cream.

Each serving provides 150 calories, 4.5 g fat, 180 mg sodium, 21 g total carbohydrate, 4 g fiber, 5 g protein

Adapted from The Everything Cancer-Fighting Cookbook

  1 comment for “Winter Squash and Red Pepper Soup

  1. Anonymous
    December 19, 2019 at 11:27 am

    Sounds great!

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