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Ingredients
for
4
Butternut Squash Soup
20 min., ready in 55 min.
Time:
154
calories
Calories:
Health Score:
92 / 100
Ingredientsfor
- 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)
Preparation
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.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 154 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |