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Butternut Squash and Apple Soup

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Butternut Squash and Apple Soup

with carrot, cream, pumpkin seeds and thyme

Informations supplémentaires
30 min. | 449 kcal | easy | Favorite, Vegetarian, Needs a blender, Family | 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.
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!
300gButternut Squash
2unitCiabatta Bread
1unitFresh Parsley and Thyme
0.5unitYellow Onion(s)
1unitCortland Apple(s)
2unitCarrot(s)
120mlCream 18%
15gPumpkin Seeds
1unitVegetable Broth Cube(s)
22.5mlSpice 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