Smarter Butternut Squash & Carrot Soup
Smarter Butternut Squash and Carrot Soup with roasted apple and cheddar cheese. Mild and creamy spoon after spoon, thoroughly enjoyable.
Yield
4 servingsPrep
25 minCook
35 minReady
1 hrsIngredients
1 butternut squash
2 carrots
3 onions
2 tablespoons canola oil
1200 milliliters vegetable broth
2 sprigs thyme
2 tart apples
salt, pepper
50 grams cheddar cheese
125 milliliters soy creamer
2 tablespoons thawed apple syrup
Ingredients
1 butternut squash
2 carrots
3 onions
2 tablespoons canola oil
1200 milliliters vegetable broth
2 sprigs thyme
2 tart apples
salt, pepper
50 grams cheddar cheese
125 milliliters soy creamer
2 tablespoons thawed apple syrup
Directions
- Peel, halve and scoop the seeds out of the squash with a spoon. Wash and peel carrots.
- Cut squash and carrots into cubes each about 2 cm(approximately 3/4 inch).
- Peel and finely chop the onions.
- Heat 1 tablespoon oil in a saucepan. Add onions, squash and carrots and sauté over medium heat for 4-5 minutes.
- Pour in broth and cook over medium heat for 35 minutes. Rinse thyme, shake dry and strip leaves from stems. Add thyme leaves to soup and cook and additional 20 minutes.
- Rinse apples and cut into quarters. Remove seeds and cut into cubes.
- Heat the remaining oil in a nonstick pan. Add apple cubes and fry. Season with salt and pepper.
- Coarsely grate the cheese on a box grater.
- At the end of cooking time, puree the soup with the immersion blender until smooth.
