Fabio's Creamless Creamy Squash Soup

Dairy Free
Health score
17%
Fabio's Creamless Creamy Squash Soup
45 min.
6
135kcal

Suggestions


Welcome to a delightful culinary experience with Fabio's Creamless Creamy Squash Soup! This dairy-free dish is not just another soup; it's a heartwarming bowl of comfort that perfectly showcases the vibrant flavors of winter squash. If you're looking for a satisfying starter or a cozy snack, this soup is your answer.

Imagine the aromatic blend of sautéed onions, celery, and carrots, all simmering together to create a fragrant base. The star ingredient, winter squash, adds a naturally creamy texture without any dairy, making it an excellent choice for those seeking lighter, plant-based options. The addition of a whole fresh peperoncino brings a subtle kick, elevating the flavor profile and keeping your taste buds engaged.

This recipe is not only easy to prepare but can also be customized to suit your palate—feel free to adjust the spice level or swap out vegetables as desired. And let's not forget the delightful twist of adding crushed amaretto on top, which adds a uniquely nutty sweetness that beautifully balances the soup's savory tones. Ready in just 45 minutes, this dish serves six and is perfect for a cozy dinner party or a casual family meal.

So gather your ingredients, and let’s embark on a culinary adventure that will leave you and your guests craving more of this creamy, vibrant squash soup!

Ingredients

  • tablespoons amaretto italian crushed crisp finely ( almond macaroon)
  • medium carrots chopped
  • rib celery chopped
  • teaspoons sea salt 
  • tablespoons fine-quality olive oil plus additional extra-virgin for drizzling (preferably Tuscan)
  • medium onion chopped
  • small peperoncino or dried fresh whole green red italian hot (small pepper)
  • 0.5 lb potatoes boiling peeled cut into 1/2-inch cubes
  • 3.5 cups water plus additional boiling for thinning
  • lb winter squash such as butternut peeled seeded cut into 1/2-inch cubes

Equipment

  • sauce pan
  • blender

Directions

  1. Cook celery, carrot, and onion in 2 tablespoons oil in a 3-quart heavy saucepan over low heat, stirring occasionally, until tender but not browned, 10 to 12 minutes.
  2. Add squash, potatoes, peperoncino, and sea salt. Stir in 3 1/2 cups boiling water and simmer, covered, until vegetables are very tender, about 20 minutes.
  3. Remove and discard peperoncino (if using pepper flakes, leave in soup). Purée soup in batches in a blender (use caution when blending hot liquids), adding more water to thin to desired consistency.
  4. Serve soup drizzled with additional oil and sprinkled with amaretto crumbs.

Nutrition Facts

Calories135kcal
Protein6.59%
Fat31.97%
Carbs61.44%

Properties

Glycemic Index
17.64
Glycemic Load
0.7
Inflammation Score
-10
Nutrition Score
11.745652126229%

Flavonoids

Apigenin
0.01mg
Luteolin
0.02mg
Isorhamnetin
0.92mg
Kaempferol
0.14mg
Myricetin
0.01mg
Quercetin
3.99mg

Nutrients percent of daily need

Calories:135.44kcal
6.77%
Fat:5.12g
7.88%
Saturated Fat:0.72g
4.49%
Carbohydrates:22.14g
7.38%
Net Carbohydrates:19.03g
6.92%
Sugar:7.14g
7.93%
Cholesterol:0mg
0%
Sodium:814.38mg
35.41%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.38g
4.75%
Vitamin A:9757.05IU
195.14%
Vitamin C:25.64mg
31.07%
Potassium:512.11mg
14.63%
Manganese:0.25mg
12.59%
Vitamin E:1.87mg
12.49%
Fiber:3.11g
12.45%
Vitamin B6:0.24mg
11.82%
Magnesium:39.43mg
9.86%
Folate:34.29µg
8.57%
Vitamin B1:0.13mg
8.39%
Vitamin B3:1.53mg
7.66%
Copper:0.14mg
7.24%
Vitamin K:6.72µg
6.4%
Phosphorus:58.68mg
5.87%
Iron:0.99mg
5.53%
Calcium:53.14mg
5.31%
Vitamin B5:0.47mg
4.73%
Vitamin B2:0.04mg
2.4%
Zinc:0.32mg
2.16%
Source:Epicurious