Butternut Squash and Apple Cream Soup







A recipe allowed in a / / / diet.

Creamy and smooth, warming and nutritious. Is there any better way to shortly describe a vegetarian cream soup? Probably not. This time toss apple and butternut squash and let their flavors blend into a special mix. Brighten your day with this velvety wonder and your palate will express its gratitude to you.

Nutritional Chart

Calories: 354 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 14 g
  • 13 g
  • 48 g

Ingredients Needed for Butternut Squash and Apple Cream Soup

1 tablespoon olive oil
1 medium onion, sliced
2 garlic cloves, minced
1 large apple, diced
12 ounces of butternut squash, cubed
4 cups of vegetable stock

How to Make Butternut Squash and Apple Cream Soup

  1. Heat the olive oil in a skillet over low heat. Add the onion and garlic and season with salt. Cook and stir until tender.
  2. Add the apple and stir it in.
  3. Add the butternut squash and vegetable oil. Season with pepper, cover with the lid and simmer for 20 minutes.
  4. Blend using an immersion blender. Optionally, serve with sour cream and garnish with pumpkin seeds.

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