Butternut Squash and Cheddar Soup

Name: Butternut Squash and Cheddar Soup with Apple and Pecan
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 600 Grams of Butternut squash; 1 Piece of Brown onion; 2 Piece of Garlic cloves; 2 Piece of Carrot; 60 Grams of Mature cheddar; 60 Grams of Grated cheddar; 2 Tbsp of Olive oil; 1 Tsp of Salt; 2 Grams of Paprika powder; 1 Tsp of Black pepper; 800 ML of Water; 1 Piece of Vegetable stock cube; 200 ML of Cooking cream; 2 Piece of Green apple; 40 Grams of Pecan nuts; 20 Grams of Butter; 20 ML of Maple syrup; 2 Grams of Cinnamon powder

with Apple and Pecan

Did you know, half of the world's pecans are grown in Mexico and the southern States where the nut is also native to?

94 Reviews

Cals 939 · Prot 18 · Carbs 98 · Fat 57

Vegetarian

Low Carb

40 min

Butternut Squash and Cheddar Soup with Apple and Pecan

Did you know, half of the world's pecans are grown in Mexico and the southern States where the nut is also native to?

94 Reviews

Cals 939 · Prot 18 · Carbs 98 · Fat 57

Vegetarian

Low Carb

Ingredients

Soup

Butternut squash

600 Grams

Brown onion

1 Piece

Garlic cloves

2 Piece

Carrot

2 Piece

Mature cheddar 4*

60 Grams

Grated cheddar 4*

60 Grams

Olive oil

2 Tbsp

Salt

0.5 Tsp

Paprika powder

2 Grams

Black pepper

0.5 Tsp

Water

800 ML

Vegetable stock cube 15*

1 Piece

Cooking cream 4*

200 ML

Apple and pecan topping

Green apple

2 Piece

Pecan nuts 2*

40 Grams

Butter 4*

20 Grams

Maple syrup

20 ML

Cinnamon powder

2 Grams

Allergens

*4 Milk, *15 Celery, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3908 / 939
Fats (g)	57
of which saturated (g)	30
Carbohydrates (g)	98
of which sugars (g)	46.9
Fibers (g)	19.4
Proteins (g)	18.3
Salt (g)	2.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Peel the butternut squash, remove the seeds and chop it into cubes. Peel and chop the onion, garlic and carrot. Grate the mature cheddar.

2 Start soup

Heat a large soup pot over a medium-high heat with a drizzle of oil. Once hot, add the butternut squash, onion and carrot, and cook with a pinch of salt for 5 min. Add the garlic and cook for 1 min further.

3 Simmer

Add the paprika, black pepper, measured water and stock cube. Bring to a simmer and cover with a lid. Simmer for 25 min or until the squash has softened.

4 Prep topping

Meanwhile, peel the apples and cut them into small cubes. Roughly chop the pecan nuts. Heat a pan over a medium heat with the butter. Add the apple and cook for 2 min until slightly softened. Add the pecan, maple syrup and a pinch of cinnamon powder. Cook for 1 min further.

5 Puree soup

Add the cream to the soup and puree it with a hand-held blender. If the soup is too thick, add a splash of water. Add the grated cheeses and stir until melted. Check the seasoning.