EatSmarter Exklusiv-Rezept

Smarter Butternut Squash and Carrot Soup

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

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Difficulty:easy
Preparation:25 min
Ready in:60 min
Low-sugar
Mineral-rich
high-fiber
Superfood
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
282
14%
Protein
8 g
16%
Fat
15 g
19%
Added Sugar
3 g
3%
Carbohydrates
26 g
10%
Roughage
6 g
-
Saturates
4 g
-

Recipe Development: EAT SMARTER

Ingredients

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)
Salt
Pepper
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

Directions

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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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