Creamy butternut squash and chestnut soup low GI

Warm up your soul with my creamy butternut squash and chestnut soup low GI, an explosion of healthy and comforting flavors in every spoonful. Ready to delight your taste buds?

Welcome to the flavorful universe of my kitchen! Today, I’m taking you on a taste journey with a recipe as delicious as it is healthy: creamy butternut squash and chestnut soup with a low glycemic index. Perfect for diabetics, lovers of gourmet flavors, and those following a low-carb diet, this soup brings together the best ingredients for an unforgettable culinary experience.

Recipe storie:

Every recipe has its story, and this one is no exception. Inspired by seasonal flavors and the need to create dishes tailored to specific nutritional needs, this soup was born out of a love for healthy and delicious cuisine.

Here are the ingredients you’ll need to prepare this soup:

• 500g butternut squash flesh: Provides a velvety texture and natural sweetness.
• 100 to 150g chestnuts: Adds a nutty flavor and richness to the soup.
• 1 liter vegetable broth: Forms the aromatic base of the soup.
• 1 onion: Offers a soft and slightly sweet flavor.
• Coconut milk and pumpkin seeds for garnish: Provide an exotic note and a touch of crunch.

How to prepare this creamy butternut squash and chestnut soup:

1. Prepare the butternut squash: Peel, seed, and cube the butternut squash.
2. Sauté the onion: In a tablespoon of oil, sauté the finely chopped onion until golden.
3. Add the butternut squash and chestnuts: Add the butternut squash cubes and chestnuts, cook for 2 to 3 minutes, stirring.
4. Pour in the vegetable broth: Add the broth, let simmer for 30 to 40 minutes.
5. Blend and adjust the texture: Blend the mixture, adjust the texture with water if necessary.
6. Season and garnish: Season to taste and garnish with coconut milk and pumpkin seeds.

My tips and tricks for success:

• For a creamier version, add an extra splash of coconut milk during blending.
• Experiment with spices according to your preferences: nutmeg, turmeric, or cumin, let your creativity run wild.
• Substitute pumpkin seeds with crushed nuts for a different crunch.

FAQ

Can I freeze this soup?
Yes, it freezes well. Be sure to adjust the texture after thawing.

Can I substitute chicken broth for vegetable broth?
Absolutely, it will add a different note to the soup.

Other Recipes to Try

• Carrot soup and vanilla low GI
• Butternut and lentil soup Low GI and Low Carb
• Cream of pumpkin soup with coconut milk Low GI and Low Carb
• Butternut squash gnocchi and parmesan low GI

Now you hold the secret to preparing a creamy butternut squash and chestnut soup low GI that will delight your taste buds. Feel free to customize the recipe to your liking, and most importantly, share this culinary experience with your loved ones. Your comments are welcome, and don’t forget to share the recipe so everyone can enjoy it. Bon appétit!

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Velouté de Butternut et Châtaignes IG Bas

Yield: 4 personnes

Temps de préparation: 15 minutes

Temps de cuisson: 30 minutes

Total Time: 45 minutes

Une délicieuse recette de velouté de butternut et châtaignes, adaptée aux
diabétiques, à l'indice glycémique bas, et faible en glucides. Un régal
sain et réconfortant à partager !

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Ingredients

• 500 gr de chair de butternut
• 100 à 150 gr de châtaignes
• 1 litre de bouillon de légumes
• 1 oignon
• Sel et poivre
• Lait de coco et graines de courge pour la déco

Instructions

1. Préparer la butternut : Pelez, épépinez et coupez la butternut en cubes.
2. Faire revenir l'oignon : Dans une cuillère d'huile, faites revenir l'oignon émincé jusqu'à ce qu'il soit doré.
3. Ajouter la butternut et les châtaignes : Incorporer les cubes de butternut et les châtaignes, laisser cuire 2 à 3 minutes en remuant.
4. Verser le bouillon de légumes : Ajoutez le bouillon, laissez cuire 30 à 40 minutes.
5. Mixer et ajuster la texture : Mixez la préparation, ajustez la texture avec de l'eau si nécessaire.
6. Assaisonner et décorer : Assaisonnez selon vos goûts et décorez avec du lait de coco et des graines de courge.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 1033Total Fat: 87gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 70gCholesterol: 0mgSodium: 791mgCarbohydrates: 43gFiber: 10gSugar: 5gProtein: 37g

Les informations nutritionnelles peuvent varier selon les produits et les marques choisis.

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