Butternut Squash Soup
Healthy, because
Even smarter
Nutritional values
The pulp of the nutmeg pumpkin gets its bright orange colour from beta-carotene. This substance is particularly good for healthy skin, strong hair and good eyesight.
The nutmeg pumpkin can be stored dark and cool for up to half a year. If it is cut, however, you should store it in the refrigerator and consume it within 3-4 days.
(Percentage of daily recommendation)
| Calorie | 382 cal. | (18 %) | ||
| Protein | 6.22 g | (6 %) | ||
| Fat | 25.69 g | (22 %) | ||
| Carbohydrates | 38.72 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.58 g | (19 %) |
| Vitamin A | 678.91 mg | (84,864 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 0.52 mg | (4 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 1.35 mg | (11 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 19.66 μg | (7 %) | ||
| Pantothenic acid | 0.18 mg | (3 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 0.07 μg | (2 %) | ||
| Vitamin C | 48.24 mg | (51 %) | ||
| Potassium | 84.57 mg | (2 %) | ||
| Calcium | 150.65 mg | (15 %) | ||
| Magnesium | 27.05 mg | (9 %) | ||
| Iron | 1.83 mg | (12 %) | ||
| Iodine | 4.88 μg | (2 %) | ||
| Zinc | 0.48 mg | (6 %) | ||
| Saturated fatty acids | 11.97 g | |||
| Cholesterol | 53.29 mg |
Ingredients
- Ingredients
- 1 Butternut squash (about 1 kilogram)
- 2 Tbsps butter
- 500 milliliters Chicken broth
- 100 grams Whipped cream
- salt
- freshly ground peppers
- sugar
- cayenne pepper
- Nutmeg
- 4 Tbsps dry white wine
- 2 Tbsps Pumpkin seed
- 2 Tbsps Pumpkin seed oil
- 2 slices white bread
- 1 Tbsp butter
Preparation steps
Halve the squash. Remove the seeds, remove the pulp and cut into small cubes. Fry the pulp in hot butter. Deglaze with the broth and wine. Simmer for about 8 minutes. Remove a ladle of squash cubes. Add the cream and pour everything through a sieve. Season with salt, pepper, 1 pinch of sugar and cayenne pepper. Replace the squash cubes.
Roast the pumpkin seeds in a dry pan. Remove the crust from the bread, cut into small cubes and fry in hot butter.
Pour the soup in bowls and serve sprinkled with pumpkin seeds and croutons.
