Smarter Home Cooking

Butternut Squash Bisque

with curry
5
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(1 vote)
Butternut Squash Bisque
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Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
227
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie227 kcal(11 %)
Protein4 g(4 %)
Fat16 g(14 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage6.5 g(22 %)
Vitamin A0.7 mg(88 %)
Vitamin D0 μg(0 %)
Vitamin E9 mg(75 %)
Vitamin K17.1 μg(29 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.5 mg(21 %)
Vitamin B₆0.4 mg(29 %)
Folate98 μg(33 %)
Pantothenic acid1.1 mg(18 %)
Biotin1.8 μg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C32 mg(34 %)
Potassium924 mg(23 %)
Calcium98 mg(10 %)
Magnesium28 mg(9 %)
Iron2.5 mg(17 %)
Iodine7 μg(4 %)
Zinc0.6 mg(8 %)
Saturated fatty acids4.9 g
Uric acid122 mg
Cholesterol17 mg
Complete sugar13 g

Ingredients

for
4
Ingredients
4 Tbsps vegetable oil
1 onion (chopped)
2 cloves garlic cloves (chopped)
2 tsps Curry powder
1 tsp ground Cumin
1 carrot (chopped)
36 ozs Butternut squash (peeled, seeds removed and flesh chopped)
4 cups vegetable stock (or water)
To garnish
4 Tbsps Crème fraiche
thyme
freshly ground Black pepper
How healthy are the main ingredients?
Butternut squashgarlic cloveonionCumincarrotthyme

Preparation steps

1.
Heat the oil in a large pan and gently cook the onion until soft but not brown.
2.
Add the garlic then stir in the curry powder and cumin and cook for 2 minutes.
3.
Add the carrot and butternut squash, stir well to coat the vegetables in the oil then add the stock, season with salt and pepper and bring to a boil.
4.
Simmer the soup gently for 20 - 25 minutes or until the carrot and squash are very tender, then blend in a food processor or with a hand blender.
5.
Reheat gently then serve in warmed bowls with a spoon of creme fraiche garnished with thyme leaves and freshly ground black pepper.