Butternut soup

Publiée le 12/02/2019



According to a cook recipe from

Ysabelle Levasseur
Diététicienne Nutritionniste


Butternut soup
with organic lemon linseed oil Vigean

Preparation: 15 minutes
Cooking: 15 minutes
Rest: /


  • ½ butternut squash
  • 1 organic lemon
  • 5 carrots bio
  • Salt
  • Pepper
  • 1 organic white onion
  • 4 teaspoons of organic lemon linseed oil Vigean


  1. Wash and peel the vegetables
  2. Remove seeds from butternut squash and radish tops
  3. Cut the vegetables into cubes and place them in a saucepan
  4. Cover with water and bring to a boil, cook 20 minutes
  5. Mix until you obtain a creamy texture and then correct the seasoning if necessary
  6. Serve on the plate, sprinkle with organic lemon zest and add a teaspoon of Vigean organic lemon linseed oil.
  7. Enjoy immediately

Nutrition advantage

Easy to make and seasonal, this vitamin-rich soup provides water, fiber (necessary for transit), beta carotene A (vitamin important for the eyesight), and omega 3s that are useful for the proper functioning of the brain. omegas 6 to help prevent cardiovascular disease.

Good taste tasting!
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