Pumpkin Carrot Soup – Smarter

Ingredients

• 600 g Butternut squash (1 butternut squash)
• 2 carrots
• 3 onions
• 2 tbsp Rapeseed oil
• 1200 ml classic vegetable broth
• 2 sprigs thyme
• 2 tart apples
• Salt
• Pepper
• 50 g cheddar (50% fat in dry matter)
• 125 ml Soy cream
• 2 tbsp apple thick juice

Instructions

1. 1.

   Peel, halve, and deseed the butternut squash with a spoon. Wash and peel the carrots.

2. 2.

   Cut the butternut squash and carrots into approximately 2 cm cubes.

3. 3.

   Peel and finely dice the onions.

4. 4.

   Heat 1 tbsp of oil in a pot. Sauté the onions, butternut squash, and carrots over medium heat for 4-5 minutes.

5. 5.

   Pour in the broth and cook everything for 35 minutes over medium heat. Wash, dry shake, and pluck the thyme leaves and add them to the soup after about 20 minutes.

6. 6.

   Wash, quarter, core, and dice the apples.

7. 7.

   Heat the remaining oil in a non-stick pan. Fry the apple cubes in it. Season with salt and pepper.

8. 8.

   Grate the cheddar cheese coarsely on a grater.

9. 9.

   At the end of the cooking time, purée the soup finely with an immersion blender or in a stand blender.

10. 10.

    Stir in the soy cream. Season with salt, pepper, and apple thick juice. Garnish the soup with apples and cheese and serve.