Squash soup with peanut crunch

Squash soup with peanut crunch

Total: 40 Min. | Active: 30 Min.
vegetarian, lactose-free, Low Carb
Nutritional value / person: 302 kcal
, Fat: 20 g
, Carbohydrate: 22 g
, Protein: 7 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

Crunchy topping

2 tbsp liquid honey
1 tbsp sesame oil
2 tsp curry powder
1 tsp tomato puree
80 g unsalted peanuts
1 tsp sea salt


1 tbsp sesame oil
1 onion, coarsely chopped
1 garlic clove, coarsely chopped
1 tbsp tomato puree
500 g squash (e.g. Hokkaido), cut into approx. 2 cm cubes
½ tbsp curry powder
6 dl vegetable bouillon
1 dl coconut milk
salt and pepper to taste, to taste
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How it's done

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Crunchy topping

Combine the honey, oil, curry and tomato puree, mix in the nuts, spread on a baking tray lined with baking paper, season with salt.

To roast

Approx. 10 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool.


Heat the oil in a pan. Briefly sauté the onion, garlic and tomato puree, add the squash and curry, continue to cook for approx. 5 mins. Pour in the stock, bring to the boil. Reduce the heat, cover and simmer for approx. 20 mins. until soft. Pour in the coconut milk, puree, season with salt. Plate up the soup, add the crunchy topping.


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