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?
40 min
Did you know, half of the world's pecans are grown in Mexico and the southern States where the nut is also native to?
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Ingredients
Number of People:
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*
0.5 Piece
Cooking cream
4*
200 ML
Apple and pecan topping
Green apple
2 Piece
Pecan nuts
2*
40 Grams
Salted 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) | 4411 / 1060 |
| Fats (g) | 66.9 |
| of which saturated (g) | 34.9 |
| Carbohydrates (g) | 99 |
| of which sugars (g) | 46.9 |
| Fibers (g) | 19.4 |
| Proteins (g) | 26 |
| Salt (g) | 1.6 |
*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.
6 Serve
Divide the soup among bowls and sprinkle with the apple and pecan mix.
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