We adore squash all year round with its 45kcal per 100g, no saturated fats and high fibre content and phyto-nutrients.

But the best thing about butternut squash is that 100g gives you a whopping 354% of RDA of vitamin A. This soluble vitamin is a powerful antioxidant, crucial for maintaining a good vision, neurological function, and healthy skin. Vitamin A is also a strong antioxidant to build strong bones, immune system, and bone structure.

And a final thought! Don't throw away the seeds as they are an excellent source of fibre, mono-unsaturated fatty acids, protein, minerals, and the whole range of vitamins. Roast them up and they are ideal as a snack!

Nutritional Information

Prep Time :10 minutes
Cooking Time :10 - 15 minutes
Difficulty :Simple
Serves :2
Calories :198 per serving
Nutrition :Antioxidant, Dietary Fibre, Vegetarian, Vitamin A, Vitamin B, Vitamin C, Vitamin E

Tip: This soup is ideal as starter or combined with succulent beetroot salad.

Ingredients

200g butternut squash
Medium carrot
2 small potatoes
100g of asparagus
20g of fresh coriander
A couple of fresh basil leaves
A pinch of dried dill

Directions

1. Peel and cut all the vegetables above.
2. Start boiling half a cup of water and add the vegetables to it. Leave them 10 to 15 min to steam.
3. Process the soup in a blender until its smooth.
4. Poor into two plates and top the soup with pumpkin seeds and some avocado oil if you happen to have some at home.
5. Serve with a multigrain crispbread or enjoy on its own.