Butternut Squash and Cheddar Soup
with Apple and Pecan
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.
6 Serve
Divide the soup among bowls and sprinkle with the apple and pecan mix.
Tips for fussy eaters
Reserve some of the grated cheddar and prepare a cheese toastie for them!
Pro tip
Prepare the soup in advance, up until step 3. Reheat, puree and add the cheese just in time for dinner.
Did you know, half of the world's pecans are grown in Mexico and the southern States where the nut is also native to?
Cooking Time: 40 min
Equipment Required: Blender
Cals 993 · Prot 28 · Carbs 82 · Fat 66
Gluten-Free
Ingredients
Soup
Apple and pecan topping
Did you know, half of the world's pecans are grown in Mexico and the southern States where the nut is also native to?
Cooking Time: 40 min
Equipment Required: Blender
Cals 993 · Prot 28 · Carbs 82 · Fat 66
Gluten-Free
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.
6 Serve
Divide the soup among bowls and sprinkle with the apple and pecan mix.
Tips for fussy eaters
Reserve some of the grated cheddar and prepare a cheese toastie for them!
Pro tip
Prepare the soup in advance, up until step 3. Reheat, puree and add the cheese just in time for dinner.
Ingredients
Soup
Apple and pecan topping
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