Fitness Friendly Delicacy

Vegan Butternut Squash Soup

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Vegan Butternut Squash Soup
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Health Score:
7,5 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Healthy, because

Even smarter

The squash owes its beautiful color to the plant pigment beta-carotene, a precursor of vitamin A, which is important for the eyes, while potassium from the butternut squash also stimulates the function of the bladder and kidneys and has a gentle draining effect.

Serve this with a side of a baguette for more carbohydrates and energy. 

Ingredients

for
4
Ingredients
28 ounces Butternut squash (peeled and seeded)
1 onion
1 garlic clove
1 teaspoon finely grated ginger
1 red chili pepper
4 tablespoons vegetable oil
1 tablespoon sugar
16 ounces Vegetable broth
4 ounces Orange juice
6 ounces Whipped cream
salt
freshly ground peppers
1 teaspoon Curry powder
freshly grated Nutmeg
2 slices day-old white bread
2 tablespoons butter
thyme (for garnish)

Preparation steps

1.

For croutons, cut the white bread into cubes and cook until golden brown in hot butter. Season with salt and pepper and leave to drain on paper towels.

2.

Peel onion and dice. Rinse chile, slit lengthwise, remove the seeds and ribs and chop finely. Heat oil in a pot. Cook squash, onion, garlic, ginger and chile, then sprinkle in the sugar and lightly caramelize while stirring, then pour in the broth, cover and cook about 35 minutes until squash is soft.

Puree the soup, pour in orange juice and cream, bring to a boil and season with salt, pepper, curry and nutmeg, to taste. Ladle the hot soup into soup bowls and serve garnished with thyme and croutons.