Smarter Home Cooking

Creamy Butternut Squash and Potato Soup

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Average: 5 (3 votes)
(3 votes)
Creamy Butternut Squash and Potato Soup
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Healthy, because

Even smarter

This pumpkin soup might taste decadent, but it's actually incredibely light, containing virtually no dairy and clocking in at less than 125 calories per serving.

Easily turn this recipe vegan by substituting the chicken stock with vegetable stock and the yogurt with coconut milk. 

Ingredients

for
6
Ingredients
4 ½ cups Butternut squash (peeled, deseeded and diced)
1 clove garlic cloves (peeled and diced)
1 ½ shallots (peeled and diced)
1 cup floury potatoes (peeled and diced)
2 carrots (peeled and diced)
3 cups chicken stock
1 ½ Tbsps olive oil
salt
freshly ground peppers
ground Nutmeg
3 sprigs thyme (leaves)
3 Tbsps Yogurt
How healthy are the main ingredients?
Butternut squashpotatoolive oilthymegarlic cloveshallot
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 6 Skewer, 1 Aluminum grilling pan, 1 Tablespoon, 1 Small bowl, 1 kleiner Whisk, 1 Brush, 1 Grilling tongs

Preparation steps

1.
Heat the oil and brown the carrots, shallots and pumpkin.
2.
Add the stock, potatoes and garlic, put a lid on the pan and simmer for about 20 minutes, stirring occasionally.
3.
Puree finely and season to taste with salt, pepper and nutmeg.
4.

Ladle into bowls and serve garnished with yogurt and thyme.

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