Accueil Recettes Appetizers Squash, Orange, and Fennel Soup Close Avantages exclusifs Deviens membre BPT+ pour ajouter une recette en favori et profiter d'une foule d'autres avantages! Deviens membre BPT+ Squash, Orange, and Fennel Soup Table des matières Introduction Ingrédients Préparation FAQ Nutrition Commentaires Par : Hubert Cormier, Ph.D., docteur en nutrition Préparation 10 min Cuisson 30 min Réfrigération 0 min Congélation 0 min 6 servings Piece of cake (easy) Table des matières Introduction Ingrédients Préparation FAQ Nutrition Commentaires Restrictions alimentaires Catégories Appetizers Thématiques Dinner party To freeze Tu aimes? Tu partages! Squash, Orange, and Fennel Soup Comforting Soup with A Touch of Orange Whether to warm you up after shovelling snow on a particularly cold day or to add a portion of vegetables to your meal, a squash, orange, and fennel soup is always delicious! At BPT, we love to add a sweet touch to our soup recipes. Why not incorporate pear, apple, juice, or maple syrup? It’s a real treat for you tastebuds! Try this recipe with orange, squash, and fennel. Butternut squash Butternut squash is an autumn vegetable that can easily be kept in the refrigerator during winter. Do not hesitate to make provisions for the cold season. After all, vegetables are usually more expensive at that time of the year. This way, you can cook a butternut squash soup anytime! SIMPLY DELICIOUS: For another tasty option, try this acorn squash and sweet potato soup. Tu aimes? Tu partages! Bonà savoir How to reduce the salt content of a soup? An easy tip to reduce your salt consumption is to choose a sodium-reduced vegetable broth. In this recipe, using a sodium-reduced broth brings down the 755 mg of sodium contained in the original version to 195 mg. This is a great option considering the maximal daily sodium intake recommended by Health Canada is 2300 mg. Squash, orange, and fennel soup Passer en mode cuisine Métrique Impérial Squash soup Unsalted butter - 2 tablespoons 30 mL À découvrir! Fennel bulb, coarsely chopped - 1 1 À découvrir! Yellow onion, finely chopped - 1 1 À découvrir! Garlic cloves, finely chopped - 3 3 À découvrir! Butternut or acorn squash, diced - 4 cups 1 L À découvrir! Sodium-reduced vegetable broth - 3 cups 750 mL À découvrir! Orange juice - 1 cup 250 mL À découvrir! Salt and pepper - To taste To taste À découvrir! 15% M.F. cooking cream - ¼ cup 60 mL À découvrir! Avantages exclusifs Pour une expérience 100 % sans pub, abonne-toi à BPT+ Devenir membre BPT+ Avantages exclusifs Pour une expérience 100 % sans pub, abonne-toi à BPT+ Devenir membre BPT+ Préparation Passer en mode cuisine Squash, orange, and fennel soup Étape 1 In a pan, melt the butter over medium heat. Add the fennel and onions and cook for 2 to 3 minutes, stirring frequently, until the vegetables are slightly golden. Étape 2 Add the squash, garlic, and vegetable broth. Bring to a boil and cover. Cook uncovered for 25 minutes or until fork-tender. Remove from heat and add the orange juice. Étape 3 Finally, puree using a hand blender. Season and serve immediately with a dash of cream. Explore Bon pour toi Appetizers The best dinner party recipes The best recipes to freeze Tu veux enregistrer ou imprimer cette recette? Entre ton adresse et nous t’enverrons cette recette par courriel. En prime, tu recevras d’autres succulentes recettes toutes les semaines! Envoyer Tu aimes? Tu partages!
