Squash soup

Squash soup

Total: 40 Min. | Active: 40 Min.
vegetarian, Low Carb
Nutritional value / people: 99 kcal
, Fat: 4 g
, Carbohydrate: 12 g
, Protein: 2 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1tbsp butter
2 shallots, finely chopped
2cm ginger, finely grated
1 ⅕kg squash (e.g. Muscade), cut into pieces (yields approx. 900 g)
½dl dry white vermouth (e.g. Noilly Prat)
8dl vegetable bouillon
salt and pepper to taste
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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.

Good to know
Tip: Instead of squash, use carrot, cauliflower, leek or tomatoes.


Peeling ginger

Peeling ginger

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