Winter Squash and Pepper Soup, Fertility recipes - Fruitful Way

Winter Squash and Pepper Soup

Winter Squash and Pepper Soup

Orange winter squash, such as banana squash, butternut squash, pumpkin and Hubbard are rich in vitamin A and anthocyanins. Larger squashes are usually are sold in pieces. 
Vg - GF - SF - HA (vegan, gluten-free, soy-free, high-antioxidant) 

3 lb. /1.5 kg cut up orange winter squash 
4 tsp. /20 ml walnut oil
Sea salt
1 tsp./5 ml dried red chili pepper flakes 
2 cups /.5L chopped seeded ripe tomatoes
4 cups/.9L vegetable broth
¼ cup sherry (optional)

1. Preheat oven to 350°F/175°C. Rub squash pieces with half of the oil; sprinkle with salt and arrange in an even layer on a foil-lined baking sheet. Roast 20 minutes or until fork tender. Cool; peel and chop.

2. Heat remaining oil in a 5qt/1.2L pot over medium-high heat. Cook tomatoes for 5 minutes, until softened, stirring occasionally. Add squash, broth and sherry (if using); bring just to boiling. Reduce heat; simmer, partially covered and stirring occasionally, for 25 minutes.

3. Remove from heat; let sit 10 minutes. Blend carefully until smooth.*

Makes 4-6 servings

*Note: When blending hot liquids, the contents expand rapidly, creating a risk of scalding. To be safe, leave center cap of blender open a crack; cover blender with clean dishtowel and pulse until smooth.


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