Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
4411 / 1060
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Peel the butternut squash, remove the seeds and chop it into cubes. Peel and chop the onion, garlic and carrot. Grate the maturecheddar.
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.
Add the paprika, blackpepper, measuredwater and stockcube. 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 pecannuts. Heat a pan over a medium heat with the butter. Add the apple and cook for 2 min until slightly softened. Add the pecan, maplesyrup and a pinch of cinnamonpowder. 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.
Divide the soup among bowls and sprinkle with the apple and pecan mix.