Red Pepper Squash Soup
by Jodi MacKinnon (QFG)
Red Pepper Squash Soup
Prep time
Prep Time
10 mins
Cook time
Cook Time
40 mins
Total time
Total Time
50 mins
  • Course: Main
  • Cuisine: American
  • Servings: 6 People
  • Calories: 0



  1. Preheat oven to 400°F. Place the squash flesh side down on a lined baking sheet and roast for 30-40 minutes.
  2. Remove from oven. Scoop the flesh of the squash from the skin and add to a pot on medium heat.
  3. Add Water, chicken stock mix, red pepper dip mix, cumin, garlic , salt and pepper. Stir until well combine. Simmer for 10 minutes.
  4. Remove soup from heat and blend the soup in a blender or handheld blender. Blend until smooth.
  5. Top with crushed hazelnuts or toppings of your choice.

Start writing here...

Jodi MacKinnon (QFG) [MACJOD]

About Jodi MacKinnon (QFG)

Qualifirst’s COO, Jodi loves cooking and baking, taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavour balance, is one of her favourite pastimes.

Se connecter pour laisser un commentaire.
Chestnut Port Soup