Creamy Squash Soup
(2 votes)
(2 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Healthy, because
Even smarter
This creamy soup is packed with fiber and vitamin C thanks to the squash.
Skip the cream and substitute olive oil for the butter to make this soup vegan.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 onion (finely chopped)
- 1 garlic clove (finely chopped)
- 2 Tbsps butter
- 14 ozs Squash (e. g. Muscade de Provence or butternut, peeled, deseeded and diced)
- 7 ozs floury potatoes (peeled and diced)
- 4 sprigs thyme
- ½ tsp Curry powder
- ½ tsp paprika
- 3 cups vegetable stock
- ⅜ cup cream (at least 30% fat)
- cayenne pepper
- Nutmeg (freshly grated)
- parsley
Preparation
Kitchen utensils
1 Pot, 1 Skillet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Fine-mesh sieve, 1 Lid
Preparation steps
1.
Fry the onions and garlic in hot butter. Add the squash, potatoes, 2 thyme sprigs, curry and paprika and fry for a few more minutes. Quench with the stock and simmer for 25-30 minutes.
2.
Remove the thyme and puree the soup. Add some more stock or simmer a bit longer to achieve the desired consistency. Stir in the cream (set 4 tbsps aside) and season with salt, cayenne pepper and nutmeg.
3.
Pour in to bowls and serve garnished with the remaining cream and thyme and the parsley. Serve with bread.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
