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
4
- 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.
