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Butternut Squash and Apple Soup

30 min. | 449 kcal | easy |
Favorite, Needs a blender, Family, Vegetarian
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1. Setup Preheat the oven to 450°F. Roughly dice the onion, carrot and apple. Remove the leaves from the thyme stems. Chop the parsley.
2. Cook the vegetables Heat a drizzle of oil in a large pot over medium-high heat. Cook the onion, carrot, apple and thyme 3-4 minutes. Add salt and pepper. Add the squash and spices and cook for 2 minutes.
3. Add the broth Add the broth cube, 2.5 2P | 3.5 3P cups of water and bring to a boil. Simmer over medium-high heat for 12-15 minutes.
4. Bake the bread Cut the bread into croutons or large slices. It's possible to make sticks for kids. Place on a baking sheet. Add a drizzle of oil and cook in the oven for 6-8 minutes.
5. Blend the soup Put the soup in a blender or use a hand mixer and reduce it to a smooth soup. Add the cream and mix. Adjust salt and pepper to taste.
6. Plate your dish Garnish the soup with the parsley and pumpkin seeds. Serve with the croutons. Bon appétit!
300 g Butternut Squash
2 unit Ciabatta Bread
1 unit Fresh Parsley and Thyme
0.5 unit Yellow Onion(s)
1 unit Cortland Apple(s)
2 unit Organic Nantes carrot (s)
120 ml Cream 15%
15 g Pumpkin Seeds
1 unit Vegetable Broth Cube(s)
22.5 ml Spice Mix(cinnamon powder,onion powder,garlic powder)
What you need pot, sheet pan, blender or hand mixer
449 kcal
% daily value
% daily value
carbohydrate 67g
fat 15g
cholesterol 31mg
fiber 8g
protein 13g
saturated 7g
sodium 1134mg
sugar 19g
trans 0g