Seasonal Kitchen

Butternut Squash Soup

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Butternut Squash Soup
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
382
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie382 kcal(18 %)
Protein6.22 g(6 %)
Fat25.69 g(22 %)
Carbohydrates38.72 g(26 %)
Sugar added0 g(0 %)
Roughage5.58 g(19 %)
Vitamin A678.91 mg(84,864 %)
Vitamin D0.15 μg(1 %)
Vitamin E0.52 mg(4 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.08 mg(7 %)
Niacin1.35 mg(11 %)
Vitamin B₆0.03 mg(2 %)
Folate19.66 μg(7 %)
Pantothenic acid0.18 mg(3 %)
Biotin0.5 μg(1 %)
Vitamin B₁₂0.07 μg(2 %)
Vitamin C48.24 mg(51 %)
Potassium84.57 mg(2 %)
Calcium150.65 mg(15 %)
Magnesium27.05 mg(9 %)
Iron1.83 mg(12 %)
Iodine4.88 μg(2 %)
Zinc0.48 mg(6 %)
Saturated fatty acids11.97 g
Cholesterol53.29 mg

Ingredients

for
4
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

1.

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.

2.

Roast the pumpkin seeds in a dry pan. Remove the crust from the bread, cut into small cubes and fry in hot butter.

3.

Pour the soup in bowls and serve sprinkled with pumpkin seeds and croutons.