Hearty squash soup with winter vegetables and savory broth.
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Nutrition per Serving
Ingredients
Estimated total cost: €3.03 · €0.76/serving
- 4 white peppercorns, plus 1/2 teaspoon ground white pepperEst. price €0.08–€0.20
- 3 sprigs fresh cilantro, chopped, plus 8 cilantro leavesEst. price €0.25–€0.60
- 1 cup chicken stockEst. price €0.50–€1.50
- 2 cups waterEst. price €0.00–€0.02
- 4 cloves garlic, mincedEst. price €0.20–€0.50
- 2 cups peeled and diced winter squashEst. price €1.50–€3.50
- 3 tablespoons thin Thai soy sauce (preferably Healthy Boy brand)Est. price €0.30–€0.75
- 2 tablespoons dark Thai soy sauceEst. price €0.20–€0.60
Steps
- 1Crush the cilantro sprigs along with the whole white peppercorns using a mortar and pestle until they form a coarse mixture.
- 2Begin by heating a soup pot over medium-high heat. Bring the chicken stock and water to a boil in the pot. Add the white pepper mixture, garlic, and squash once the liquid is boiling.
Cultural note
Squash soup has a long history in many cultures, including Native American and European cuisines. The addition of Thai soy sauces and cilantro in this recipe adds a unique fusion of flavors, combining both traditional and modern influences.
Seasonal note
Winter squash is in season during the fall and winter months, making this soup a perfect warm and comforting dish for the colder seasons.
Health note
This Winter Veggie Squash Soup is a nutritious choice, providing a good source of fiber, vitamins A and C, and low in calories and fat. The soup is also relatively low in sodium compared to other store-bought options.
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