Butternut Squash and Cheddar Soup

with Apple and Pecan

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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.

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

Ingredients

Number of people

Soup

Butternut squash 600 Grams
Brown onion 0.5 Pieces
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 Pieces
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

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

Instructions

photo

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.

photo

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.

photo

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.

photo

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.

photo

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.

photo

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

Number of people

Soup

Butternut squash 600 Grams
Brown onion 0.5 Pieces
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 Pieces
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
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