EatSmarter exclusive recipe

Smarter Butternut Squash and Carrot Soupwith Roasted Apple and Cheddar Cheese

Smarter Butternut Squash and Carrot Soup - Smarter Butternut Squash and Carrot Soup - Mild and creamy spoon after spoon, thoroughly enjoyable
Smarter Butternut Squash and Carrot Soup - Mild and creamy spoon after spoon, thoroughly enjoyable


Calories:282 kcal
Preparation:25 min
Ready in:60 min
1 serving contains (Percentage of daily recommendation)
Calories282 kcal(14%)
Protein8 g(16%)
Fat15 g(19%)
Carbohydrates26 g(10%)
Added Sugar3 g(3%)
Roughage6 g(20%)

Recipe development: EAT SMARTER


For servings

1Butternut squash (600 g)
2Carrots (100 g each)
3Onion (Each 50 g)
2 tablespoonsCanola oil
1200 millilitersVegetable broth
2 sprigsThyme
2tart Apples (125 g)
50 gramsCheddar cheese
125 millilitersSoy creamer
2 tablespoonsthawed Apple syrup

Kitchen Utensils

1 Pot, 1 Skillet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Box grater, 1 Immersion blender


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1 Peel, halve and scoop the seeds out of the squash with a spoon. Wash and peel carrots.
2 Cut squash and carrots into cubes each about 2 cm (approximately 3/4 inch).
3 Peel and finely chop the onions.
4 Heat 1 tablespoon oil in a saucepan. Add onions, squash and carrots and sauté over medium heat for 4-5 minutes.
5 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 an additional 20 minutes.
6 Rinse apples and cut into quarters. Remove seeds and cut into cubes.
7 Heat the remaining oil in a nonstick pan. Add apple cubes and fry. Season with salt and pepper.
8 Coarsely grate the cheese on a box grater.
9 At the end of cooking time, puree the soup with the immersion blender until smooth.
10 Add soy creamer to the soup and mix. Season with salt, pepper and apple juice. Garnish the soup with apples and cheese and serve.


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