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Butternut Squash and Mussel Soup

Creamy butternut squash soup flavored with fresh mussels and white wine, topped with golden sourdough croutons and fresh baby cress.

HealthySoupSeafoodAutumn
Estimated Nutrition
Calories
620.2
kcal / serving
2480.8 kcal total
Carbs
55.2g
per serving
220.8 g total
Fat
39.7g
per serving
158.6 g total
Protein
10.6g
per serving
42.4 g total
Cook Time
15
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
25
g
Butter
GrainsCereals
0.5
loaf
Wholemeal Sourdough Bread
cut into 1cm cubes
Liquids
150
ml
White Wine
500
ml
Vegetable Stock
NutsSeeds
1
sprig
Thyme
1
pinch
Salt
To taste
1
pinch
Black Pepper
freshly ground, to taste
2
tbsp
Baby Coriander Cress
For garnish
2
tbsp
Red Amaranth Cress
For garnish
OilsFats
2
tbsp
Olive Oil
For the soup base
2
tbsp
Olive Oil
For cooking squash
3
tbsp
Olive Oil
For frying croutons
2
tbsp
Olive Oil
For drizzling
Seafood
200
g
Mussels
cleaned and de-bearded
Vegetables
1
piece
Shallot
roughly chopped
350
g
Butternut Squash
peeled and cut into 1cm cubes

Method

1
2
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