Butternut Squash Soup
4
40 minutes
Ingredients
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A splash of STAR Extra Virgin Olive Oil
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1 onion
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1 teaspoon curry powder
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17.6 oz cubed butternut squash
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2 royal gala apples
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1 oz STAR apple cider vinegar
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3.5 oz cream cheese
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Salt and peppe
Instructions
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1.
Brown the onion in a pan with a splash of extra-virgin olive oil. Add the squash and apple, peeled and chopped, and the salt and pepper. Cook everything together for a few minutes over medium-low heat.
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2.
Add the curry powder and the apple cider vinegar and cover with warm water (you can also use chicken broth or vegetable broth, but it isn’t necessary).
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3.
Cook for 20-25 minutes over medium heat.
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4.
Blend in a blender or food processor, add the cream cheese while the soup is still very hot, and stir until it is fully mixed in.
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5.
Serve with a dash of extra-virgin olive oil on top and, if you like, a sprinkle of chopped nuts.
