Fabio's Creamless Creamy Squash Soup

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

Suggestions


Welcome to Fabio's Creamless Creamy Squash Soup, a delightful and healthful dish that’s sure to warm your soul! This soup is a deliciously simple take on traditional squash soups, designed for those who prefer a dairy-free option without sacrificing creaminess. With rich flavors and a velvety texture, this recipe is perfect for cozy evenings or as a sophisticated starter to impress your guests.

The star of this recipe is the winter squash, such as butternut, which offers a naturally sweet and nutty profile, pairing beautifully with the aromatic vegetables like celery, carrot, and onion. The surprising twist? A sprinkle of crisp amaretto on top, which not only enhances the flavor but adds a delightful crunch that you won’t forget. The inclusion of hot Italian peperoncino, or a dash of red pepper flakes, introduces just the right amount of heat to elevate the dish.

In just 45 minutes, you can whip up this creamy, comforting bowl of goodness that's perfect for a hearty lunch, a dazzling starter at dinner, or a quick snack any time of the day. At only 135 calories per serving, it’s a great way to indulge without any guilt! Whether you enjoy it with a slice of rustic bread or as part of a larger meal, this soup is bound to bring smiles to all who taste it. Dive into this flavorful journey and savor every spoonful!

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