Squash soup (the basis for more recipes)

Squash soup (the basis for more recipes)

My Organic Alnatura Recipes
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Source: Alnatura, photographer: Oliver Brachat


For about 2.5 litres
g butternut squash
tbsp vegetable stock, yeast-free
g carrots
medium-sized onions
tbsp extra virgin olive oil
sweet ground paprika
ml Rivaner (or other white wine)
tbsp pumpkin seeds
ml whipped cream
Some lemon juice
Raw cane sugar
Sea salt
Alnatura Styrian pumpkin seed oil

Quarter and deseed the squash, peel with a potato peeler and cut into cubes about 1.5 cm square. Prepare the vegetable stock as shown on the packet.

Roughly chop the carrots and onions. Brown in the olive oil in a large, flat pan for about 2 minutes, add the squash and cook for a further 3 minutes, stirring occasionally.

Sprinkle over the paprika and deglaze with white wine. Then pour in the vegetable stock and simmer over a low heat for about 25-30 minutes.

In the meantime, toast the pumpkin seeds in a dry pan until they release their aroma.

Purée the ingredients in a bowl using a hand-held blender until smooth and velvety. Add the cream and season with lemon juice, nutmeg, sugar and salt to taste. Then purée again.

Now you can either use the soup in other recipes, freeze it or just enjoy it straightaway. To do so, pour the hot soup into bowls and serve garnished with the pumpkin seed oil and toasted pumpkin seeds.

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