Squash soup

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 99 Kcal, 2g Protein, 12g Carbohydrates, 4g Fat


  • 2 cm ginger, finely grated
  • 2 shallot, finely chopped
  • 1 tbsp butter
  • salt and pepper to taste
  • 0.5 dl dry white vermouth (e.g. Noilly Prat)
  • 8 dl vegetable bouillon
  • 1.2 kg squash (e.g. Muscade), cut into pieces (yields approx. 900 g)

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  • 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.
  • Tip:

    Instead of squash, use carrot, cauliflower, leek or tomatoes.

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