1. Cut the butternut squash in half, remove the seeds, and cut the flesh into pieces. Boil 2 1/2 cups of water with the bouillon cube, then add the squash and cook for 25 minutes over medium heat. Drain the squash, blend it, and add broth until you reach your desired consistency. Season with salt and pepper.
2. Bring water to a boil. Add the eggs and cook for 6 minutes. Rinse them under cold water and peel.
3. Toast the pine nuts in a dry skillet for 5 minutes.
4. Divide the soup into four bowls. Add half a yogurt, 1 egg cut in half, toasted pine nuts, coriander leaves, a little fleur de sel, and pepper to each bowl.
Ingredients for
servings
1
buttercup squash
1
vegetable bouillon cube
4
eggs
60g of
pine nut
2
natural goat yogurt
4leaf of
fresh coriander
Rates
No reviews
Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
Per serving
% RDA
Energy value
168 kcal
8 %
Fat
14,15 g
20 %
of which saturated
2,02 g
10 %
Carbohydrates
1,85 g
1 %
of which sugar
0,96 g
1 %
Protein
7,92 g
16 %
Fibers
1,51 g
?
More data
Salt
1,35 g
22 %
Cholesterol
175 mg
?
sodium
539 mg
?
magnesium
39 mg
13 %
phosphorus
173 mg
22 %
potassium
176 mg
9 %
calcium
36 mg
4 %
manganese
1 mg
62 %
iron
2 mg
11 %
copper
0 mg
21 %
zinc
1 mg
9 %
selenium
0 µg
0 %
iodine
?
?
vitamin A
80 µg
10 %
beta-carotene
25 µg
?
vitamin D
1 µg
17 %
vitamin E
2 mg
19 %
vitamin K
9 µg
13 %
vitamin C
?
?
vitamin B1
0 mg
10 %
vitamin B2
0 mg
15 %
vitamin B3
1 mg
3 %
vitamin B5
1 mg
12 %
vitamin B6
0 mg
4 %
vitamin B12
1 µg
65 %
vitamin B9
28 µg
14 %
Less data
* As an indication, before cooking, RDA of the EU.