Butternut Squash Soup with Bacon

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Butternut Squash Soup with Bacon
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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)
Calorie270 cal.(13 %)
Protein4 g(4 %)
Fat22 g(19 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage3.6 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.8 mg(15 %)
Vitamin K7.9 μg(13 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.2 mg(14 %)
Folate57 μg(19 %)
Pantothenic acid0.6 mg(10 %)
Biotin0.2 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C19 mg(20 %)
Potassium532 mg(13 %)
Calcium58 mg(6 %)
Magnesium18 mg(6 %)
Iron1.5 mg(10 %)
Iodine4 μg(2 %)
Zinc0.5 mg(6 %)
Saturated fatty acids10.6 g
Uric acid76 mg
Cholesterol23 mg
Complete sugar6 g

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)
How healthy are the main ingredients?
Butternut squashgingershallotgarlic clovesaltCurry

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.