Crema de Calabaza Mexicana (Mexican Butternut Squash Soup)
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Ingredients
- 700 g butternut squash, peeled and cubed
- 1 onion
- 2 garlic cloves
- 800 ml chicken stock
- 80 ml soured cream
- 20 g pumpkin seeds
Nutrition (per serving)
- Calories
- 170 kcal
- Protein
- 5.1 g
- Carbohydrate
- 22.1 g
- of which sugars
- 7.1 g
- Fat
- 6.7 g
- of which saturates
- 2.8 g
- Fibre
- 4.4 g
- Salt
- 1.54 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the onion and garlic cloves in a large pan for 5 minutes until soft.
- 2
Add the butternut squash and chicken stock, then cover and simmer for 20 minutes until the squash is tender.
- 3
Blend until completely smooth, then stir in half the soured cream.
- 4
Toast the pumpkin seeds in a dry pan for 2 minutes until they pop.
- 5
Ladle into bowls and top with the remaining soured cream and the toasted pumpkin seeds.
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