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?
Cals 993 · Prot 28 · Carbs 82 · Fat 66
Vegetarian
Low-Carb
Try Hello Chef Now
40 min
photo
Did you know, half of the world's pecans are grown in Mexico and the southern States where the nut is also native to?
Cals 993 · Prot 28 · Carbs 82 · Fat 66
Vegetarian
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Soup
Butternut squash
600 Grams
Brown onion
0.5 Piece
Garlic cloves
2 Piece
Carrot
2 Piece
Mature cheddar
60 Grams
Grated cheddar
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
0.5 Piece
Cooking cream
200 ML
Apple and pecan topping
Green apple
2 Piece
Pecan nuts
40 Grams
Salted butter
20 Grams
Maple syrup
20 ML
Cinnamon powder
2 Grams

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.

Before you start

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

Instructions

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1 Prep

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

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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