Smarter Home Cooking
Butternut Squash Bisque
with curry
(1 vote)
(1 vote)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
227
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 227 cal. | (11 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 17.1 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 924 mg | (23 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
