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?
461 Reviews
Cals 1060 · Prot 26 · Carbs 99 · Fat 67
Vegetarian
Low Carb
Try Hello Chef Now
40 min
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?
461 Reviews
Cals 1060 · Prot 26 · Carbs 99 · Fat 67
Vegetarian
Low Carb
Try Hello Chef Now
Download PDF
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

Prep

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.
Start soup

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.
Simmer

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.
Prep topping

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.
Puree soup

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.
Serve

6 Serve

Divide the soup among bowls and sprinkle with the apple and pecan mix.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2022 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2022 Hello Chef All rights reserved · Terms of Service & Privacy Policy