Butternut Squash Soup

5
Average: 5 (3 votes)
(3 votes)
Butternut Squash Soup
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
154
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie154 cal.(7 %)
Protein3 g(3 %)
Fat9 g(8 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage3.5 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.6 mg(13 %)
Vitamin K28.2 μg(47 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2 mg(17 %)
Vitamin B₆0.2 mg(14 %)
Folate59 μg(20 %)
Pantothenic acid0.7 mg(12 %)
Biotin0.7 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C29 mg(31 %)
Potassium603 mg(15 %)
Calcium64 mg(6 %)
Magnesium24 mg(8 %)
Iron1.6 mg(11 %)
Iodine5 μg(3 %)
Zinc0.5 mg(6 %)
Saturated fatty acids6 g
Uric acid70 mg
Cholesterol25 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
150 grams potatoes (starchy, such as Idaho or russet)
500 grams Pumpkin (butternut squash (peeled and seeded)
1 onion
1 garlic clove
2 Tbsps butter
1 tsp ground paprika (mild)
½ tsp Cumin (ground)
½ tsp Coriander (ground)
1 l Vegetable broth
2 Tbsps Crème fraiche
2 Tbsps cilantro (fresh chopped)
salt
cayenne pepper
cilantro (for garnish)
How healthy are the main ingredients?
Pumpkinpotatooniongarlic cloveCuminsalt

Preparation steps

1.

Peel and dice the potatoes. Cube the butternut squash. Peel and finely chop the onion and garlic, then saute in hot butter until translucent. Toss the butternut squash cubes with paprika, cumin and coriander, and sauté briefly with the onions and garlic. Pour in the broth. Add the potatoes to the pot and simmer for about 25 minutes, stirring occasionally.

2.

Puree the soup until smooth, adding broth to the desired consistency. Add the crème fraîche and stir in cilantro. Season to taste with salt and cayenne pepper.

3.

Ladle the butternut squash soup bowls and garnish with cilantro leaves. Serve hot.