Recipes
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Red Pepper Squash Soup
January 18, 2023 by Jodi MacKinnon (QFG) Leave a CommentPrep Time
10 minsCook Time
40 minsTotal Time
50 mins
Course:
Main
Cuisine:
American
Ingredients
- 2 tbsp Red Pepper Dip Mix
- 1 tbsp Chicken Stock Mix
- 1 tsp Ginger Paste
- 1/2 tsp Ground Cumin
- 1/2 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tbsp Hazelnuts , Crush
- 2 cups Water
- 1 medium Squash , cut in half and deseeded
- Preheat oven to 400°F. Place the squash flesh side down on a lined baking sheet and roast for 30-40 minutes.
- Remove from oven. Scoop the flesh of the squash from the skin and add to a pot on medium heat.
- Add Water, chicken stock mix, red pepper dip mix, cumin, garlic , salt and pepper. Stir until well combine. Simmer for 10 minutes.
- Remove soup from heat and blend the soup in a blender or handheld blender. Blend until smooth.
- Top with crushed hazelnuts or toppings of your choice.