Squash and chestnuts soup
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At the beginning of autumn the chestnut makes its return; this fruit, brown, is rich in starch and sucrose, it is easily digestible after cooking, it is a good supplier of energy, its glycemic index is quite low (40). The presence in the chestnut group B vitamins (especially vitamin B1) allows excellent absorption of carbohydrates by the body.
The chestnut is rich in minerals, especially in potassium, phosphorus, magnesium and calcium. It is also very rich in antioxidants, such as copper, manganese, vitamin E.
The chestnut contains few fats, but these are well balanced - 2/3 monounsaturated and poly unsaturated fatty acids and 1/3 saturated fatty acids.
It also contains a small amount of protein. Moreover, it is a basifying and gluten-free food. With a can of sardine, a good squash / chestnut soup at night can be a great meal idea!
- 1 kg of pumpkin
- 1 onion
- 300 g chestnuts (fresh or frozen)
- 1 tablespoon oil
- 1 cube of vegetable broth
- salt and pepper
- Peel and cut the pumpkin in small pieces, fry in oil for 5 minutes covered.
- Cut the chestnuts in half and add half in the pan with the squash.
- Add 1.5 L water, broth, salt and pepper, cook on low heat 20 minutes
- Mix and adjust the seasoning.
- Add the remaining chestnuts cooked and cut into the soup (to add a little bit of material!)
- To taste.
Bon appétit !