Halloween Vegetable Bisque
(2 votes)
(2 votes)
Health Score:
6,8 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
366
calories
Calories
Healthy, because
Even smarter
Nutritional values
Thanks to the butternut squash, this festive Halloween appetizer is rich in vitamin A, which helps keep vision healthy, as well as vitamin C.
Serve this soup with a simple side salad and whole wheat baguette for a simple autumn lunch.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 366 kcal | (17 %) | ||
| Protein | 5.16 g | (5 %) | ||
| Fat | 28.92 g | (25 %) | ||
| Carbohydrates | 29.34 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.58 g | (15 %) |
more nutritional values
| Vitamin A | 739.27 mg | (92,409 %) | ||
| Vitamin D | 0.96 μg | (5 %) | ||
| Vitamin E | 0.82 mg | (7 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 0.84 mg | (7 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 9.87 μg | (3 %) | ||
| Pantothenic acid | 0.36 mg | (6 %) | ||
| Biotin | 1.06 μg | (2 %) | ||
| Vitamin B₁₂ | 0.11 μg | (4 %) | ||
| Vitamin C | 48.74 mg | (51 %) | ||
| Potassium | 104.42 mg | (3 %) | ||
| Calcium | 132.14 mg | (13 %) | ||
| Magnesium | 8.85 mg | (3 %) | ||
| Iron | 0.99 mg | (7 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.22 mg | (3 %) | ||
| Saturated fatty acids | 18.31 g | |||
| Cholesterol | 86.88 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 shallot (finely chopped)
- ½ inch fresh ginger (finely chopped)
- 1 clove garlic (finely chopped)
- 2 ½ tablespoons butter
- 4 cups Butternut squash (peeled, deseeded and diced)
- 4 cups vegetable stock
- Nutmeg
- 6 ounces cream
- 1 bunch Chives (chopped)
- 8 Currants
Preparation steps
1.
Fry the shallot, ginger and garlic in a pot in the butter. Add the squash, fry for a few minutes and then add the stock.
2.
Season with salt, ground black pepper and nutmeg and cook on a medium heat for 20-25 min.
3.
Puree using a hand blender, stir in 5-1/2 ounces of cream, bring to a low boil, and season to taste.
4.
Ladle into preheated bowls. If desired, use the remaining cream to "draw" ghost shapes on the soup. Use the currants to give the ghost's their eyes.
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