Squash soup

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You still have some pumpkins or squashes from Halloween and don’t know what to do with them? Try this warm and slightly sweet soup! 🙂

Squash soup (for 2 bowls)

20-25 minutes // 2×110 kcal

* IngrEdients *

  • Around 300g kuri or chestnut squash (1/6 to 1/2 squash, depending on their size). Probably also with other types of squashes or pumpkins!
  • 1 onion
  • 1 tsp olive oil
  • 1 tbsp hazelnut butter or pumpkin seed butter
  • 2 tbsp soy cream
  • salt, pepper, nutmeg

* ReCIPE *

  • Warm olive oil in a pan, chop the onion and brown it.

  • Remove the seeds from the squash, and cut it in 3-5 cm pieces.
  • Add them in the pan with the onion, let it simmer a little.
  • Add water so that it just covers the top of the squash pieces.

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  • Cover, bring to the boil and let it cook until the squash becomes softer. (You should be able to break the pieces easily using only the side of a fork).
  • Add soy cream.
  • Mix the soup a little, add nutmeg, salt and pepper to taste, mix again until smooth. (Be careful with the nutmeg, it’s quite strong!)
  • Serve with pumpkin seed butter or hazelnut butter that will melt in the soup as you stir it.
  • Bon appétit !

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* Nutrition *

Energy (for 2 bowls of soup) : 2×115kcal [carbs : 39g; fats : 18g; proteins : 8g]

This recipe is a good source of :

  • Fibers
  • Omega-3
  • Vitamins A (more than 100% of the RDI!), B6, B9, C, E

This recipe also contains :

  • Proteins
  • Vitamins B2, B5, K
  • Magnesium, Potassium

Sources:
– EFSA
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