Peel the butternut squash, remove the seeds and chop it into cubes. Peel and chop the onion, garlic and carrot. Grate the mature cheddar.
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, 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.
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.
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.
Reserve some of the grated cheddar and prepare a cheese toastie for them!
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 1028 · Prot 25 · Carbs 81 · Fat 71
Gluten-Free
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 1028 · Prot 25 · Carbs 81 · Fat 71
Gluten-Free
Peel the butternut squash, remove the seeds and chop it into cubes. Peel and chop the onion, garlic and carrot. Grate the mature cheddar.
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, 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.
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.
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.
Reserve some of the grated cheddar and prepare a cheese toastie for them!
Prepare the soup in advance, up until step 3. Reheat, puree and add the cheese just in time for dinner.
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