Utensils
Stovetop, Blender, Pot (small), Peeler
recipe
Step 1
Wash, peel and roughly chop the apples.
Step 2
Halve the butternut squash lengthwise, scoop out the seeds and trim the ends. Cut the squash into large cubes.
Step 3
Peel and chop the onion.
Step 4
Add a drizzle of olive oil (or a bit of butter) to a saucepan. Add the onions and soften for 1 minute.
Step 5
Add the butternut squash and apple and cook for 2 minutes over medium-high heat, stirring frequently.
Step 6
When the squash is lightly browned, season with salt and pepper and add enough water to cover (about 1 cup per portion). Bring to a boil, then cover and let simmer over low heat for 15 minutes.
Step 7
When the squash is done, the tip of a knife should slide in easily. If not, cook for another 5 minutes.
Step 8
Remove from heat and puree with a handheld immersion blender or in a blender. If the soup is too thick, add a bit of water.
Step 9
Serve, it's ready! (To make it even more delicious, top with a bit of blue cheese/roquefort and a few toasted walnuts.)
Nutrition facts
Average estimated amount for one serving
| Energy | 323 cal. |
| Fat | 5 g |
| Carbohydrates | 72 g |
| Protein | 6 g |
| Fiber | 7 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Apple-Butternut Squash Soup" contains 323 Energy, 5 g of Fat, 72 g of Carbohydrates, 6 g of Protein, 7 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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