Butternut Squash Soup
Serves 4 #STARFineFoods Ingredients: A splash of STAR Extra Virgin Olive Oil 1 onion 1 teaspoon curry powder 17.6 oz cubed butternut squash 2 royal gala apples 1 oz STAR apple cider vinegar 3.5 oz cream cheese Salt and peppe Instructions: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.
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).
Cook for 20-25 minutes over medium heat.
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.
Serve with a dash of extra-virgin olive oil on top and, if you like, a sprinkle of chopped nuts.
Ingredients
- A splash of STAR Extra Virgin Olive Oil
- 1 onion
- 1 teaspoon curry powder
- 17.6 oz cubed butternut squash
- 2 royal gala apples
- 1 oz STAR apple cider vinegar
- 3.5 oz cream cheese
- Salt and peppe
Instructions
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.
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).
Cook for 20-25 minutes over medium heat.
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.
Serve with a dash of extra-virgin olive oil on top and, if you like, a sprinkle of chopped nuts.
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.
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).
Cook for 20-25 minutes over medium heat.
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.
Serve with a dash of extra-virgin olive oil on top and, if you like, a sprinkle of chopped nuts.
Total Time: 40 minutes
Serves: 4
