Of which 10.9 g sugars and 3.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin A (squash) · Unsaturated fat (olive oil)
Allergens none
Creamy squash soup with ginger and turmeric
Creamy, velvety, with a warm touch of spice.
Ingredients
- 700 g (1½ lb) winter squash or butternut — peeled and diced
- 3 cm (1¼ in) fresh ginger (10 g) — grated
- 1 tsp ground turmeric (2 g)
- 200 ml (¾ cup) light coconut milk
- 1 onion (100 g / 3½ oz) — chopped
- 2 cloves garlic (6 g) — chopped
- 1 tbsp olive oil (10 g)
- 2 tbsp toasted pumpkin seeds (20 g / ¾ oz)
- 1 handful of fresh cilantro (5 g)
- salt and pepper, to taste
- 700 ml (3 cups) water — or vegetable broth
Method
- In a wide saucepan, sauté the onion and garlic in the olive oil until soft.
- Add the diced squash, the grated ginger and the turmeric and cook for 2 minutes to release their aromas.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Juices, Shots & Soups”. The English edition is coming soon.
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