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Squash soup
Nutrition facts per serving:
- Energy in kcal about 99
- Fat about 4g
- Carbohydrates about 12g
- Protein about 2g
This is needed
This is needed
for 4 people
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- 1 tbsp butter
- 1.2 kg squash (e.g. Muscade), cut into pieces (yields approx. 900 g)
- 2 cm ginger, finely grated
- 2 shallot, finely chopped
- 0.5 dl white vermouth (e.g. Noilly Prat)
- 8 dl vegetable bouillon
- salt and pepper to taste
And that's how it's done
And that's how it's done
Heat the butter in a pan. Briefly sauté the shallots and ginger, add the squash and cook for approx. 5 mins. Pour in the vermouth, reduce to approx. half the amount. Add the stock, bring to the boil, reduce the heat, cover and simmer for approx. 20 mins. Blend the soup, season.
