Healthy Dinner

Squash Soup in Shells

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(1 vote)
Squash Soup in Shells
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30 min.
ready in 1 hr 20 min.
Ready in

Healthy, because

Even smarter

The essential oil gingerol from ginger soothes the stomach and can alleviate stomach problems. Honey contains bioactive substances, antioxidants and anti-inflammatory agents that can support the immune system.

Try some roasted pumpkin seeds as a topping for the extra crunch!


4 Acorn squash (each about 2 kg)
1 onion
1 teaspoon freshly grated ginger
2 tablespoons sunflower oil
1 tablespoon honey
1 splash dry white wine
600 milliliters Vegetable broth
100 milliliters Orange juice
6 tablespoons Whipped cream
cayenne pepper
How healthy are the main ingredients?
Orange juiceWhipped creamhoneygingeronionsalt

Preparation steps


Preheat the oven to 80°C (approximately 175°F).


Cut a lid on the stem end of each squash and remove the seeds and fibers. Scrape out the flesh from the lid and from the squash, leaving a margin of flesh about 2 cm (approximately 3/4 inch) in the shell. Weigh out 600 grams (approximately1.25 pounds) of squash flesh and cut into large pieces. Place the hollowed-out shells in the warm oven.


Peel the onion, cut into cubes and sauté until translucent along with the squash cubes and ginger in hot oil, 2-3 minutes. Drizzle with honey and pour in the white wine. Bring to a boil and stir in the vegetable stock and the orange juice. Reduce heat and simmer until soft, stirring occasionally, about 40 minutes. Pour in a little more broth as required. Puree, remove from the heat and stir in 4 tablespoons of sour cream. Add salt and cayenne pepper to taste and pour into the warmed squash shells. Serve with the remaining sour cream as garnish.