Butternut Squash and Apple Soup

Informations supplémentaires

30 min. | 449 kcal | easy | Family, Vegetarian, Needs a blender | 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