Butternut Squash Soup with Bacon
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
270
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 270 cal. | (13 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 532 mg | (13 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Butternut squash
- 1 shallot
- 1 garlic clove
- 2 centimeters fresh ginger
- 20 grams butter
- 2 Tbsps Pastry flour
- 1200 milliliters Vegetable broth
- salt
- freshly ground peppers
- Curry (to taste)
- 8 slices Bacon
- Fresh herbs (for garnish)
Preparation steps
1.
Peel the squash, cut in half, remove seeds and fibers and cut the flesh into 1.5 cm (approximately 1/2 inch) cubes. Peel the shallot and garlic and finely chop. Peel the ginger and finely grate. Melt the butter in a saucepan and saute the shallot and garlic until translucent. Add the squash and ginger, sprinkle with flour, and cook just until lighlty golden then deglaze with the broth.
2.
Stir with a wooden spoon and cook for 20-25 minutes over medium heat until slightly creamy. Season with salt, pepper and curry to taste. Cook the bacon in a frying pan until crispy. Spoon the soup into warmed soup bowls, top each with 2 slices of bacon and serve garnished with fresh herbs.
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