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Butternut Squash and Lime Soup with Poached Egg

A sophisticated squash soup enhanced with lime and spinach, topped with a perfectly poached egg and extra virgin olive oil.

VegetarianHealthySoupEggSquash
Estimated Nutrition
Calories
463.1
kcal / serving
1852.4 kcal total
Carbs
19.1g
per serving
76.5 g total
Fat
39.6g
per serving
158.2 g total
Protein
10.7g
per serving
42.8 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
White Wine Vinegar
Dairy
75
g
Butter
Divided use
150
ml
Double Cream
4
piece
Eggs
Free-range
Fruits
2
piece
Lime
Juice only
Liquids
500
ml
Vegetable Stock
Fresh; can substitute with chicken stock
NutsSeeds
2
clove
Garlic
Finely chopped
1
1
Salt
To taste
1
1
Black Pepper
Freshly ground, to taste
OilsFats
2
tbsp
Extra Virgin Olive Oil
Vegetables
1
piece
Onion
Finely chopped
600
g
Butternut Squash
Peeled and cut into small cubes
300
g
Baby Spinach
Leaves
2
tbsp
Cress
Mixed

Method

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