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.
- 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 !
* Nutrition *
Energy (for 2 bowls of soup) : 2×115kcal [carbs : 39g; fats : 18g; proteins : 8g]
This recipe is a good source of :
- Vitamins A (more than 100% of the RDI!), B6, B9, C, E
This recipe also contains :
- Vitamins B2, B5, K
- Magnesium, Potassium