Squash soup with lime and ginger

The spaghetti squash and butternut squash are 2 squash varieties that can often be found in the grocery store and that are nice to cook, with a lot of variety (and with very low carbohydrate content)

Here’s a suggestion for a good and healthy soup on the butternut squash.

Since we should mainly eat our food and not drink it, it will be very tasty and with chew resistance if you add crispy bacon and dry-roasted sunflower seeds.

Start by bringing out a casserole, hand blender, heavy knife and the following ingredients

  • 1 medium butternut squash
  • 3 large shallots
  • a large clove of garlic
  • ginger to taste
  • super salt
  • 2.5 dl coconut cream
  • 0.5 liters of broth (preferably homemade chicken broth for the good qualities of the broth)
  • 2 limes
  • 0.5 lemon
  • Butter

Start by cutting off the shell of the squash the knife. Roughly chop the onion, garlic and pumpkin (without the threads and kernels from the middle)

Fry everything for a few minutes on a medium heat in a hefty dollop of butter (e.g. 50g) in the casserole.

Pour on the broth and coconut cream along with roughly chopped ginger and salt. Cook until the squash pieces are soft (test with a fork, it should go through without resistance).

Mix to smooth soup with a hand blender. Squeeze the lime and lemon juice in and bring to slow boil. If you want to fatten the soup further, you can assemble it with 25 – 50g butter (i.e. melt the butter into the soup) and season with salt.

Serve with crispy bacon pieces and dry-roasted sunflower seeds for good chewing resistance. Bon appetit.

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