Informations supplémentaires
30 min.
|
449 kcal
|
easy
|
|
Printable version
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. Peel the squash and cut it into small cubes.
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 heat for 15-18 minutes until the vegetables are tender.
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 until colored.
5. Blend the soup
Put the soup in a blender or use a hand mixer and reduce it into a smooth homogeneous soup. Add the cream and mix. Adjust the salt and pepper to taste.
6. Plate your dish
Garnish the soup with the parsley and pumpkin seeds. Serve with the croutons. Bon appétit!
0.5unitButternut Squash
2unitCiabatta Bread
1unitFresh Parsley and Thyme
0.5unitYellow Onion(s)
1unitCortland Apple(s)
2unitCarrot(s)
120mlCream 18%
15gPumpkin Seeds
1unitVegetable Broth Cube(s)
11gSpice Mix (cinnamon powder,onion powder,garlic powder)
What you need
pot, sheet pan, blender or hand mixer
449 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
67g
22%
fat
15g
23%
cholesterol
31mg
10%
fiber
8g
32%
protein
13g
saturated
7g
35%
sodium
1134mg
47%
sugar
19g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg