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.
Recipes
Butternut squash soup
Ingredients
- A splash of Borges extra-virgin olive oil
- 1 onion
- 1 teaspoon curry powder
- 500 g cubed butternut squash
- 2 royal gala apples
- 30 ml Borges apple cider vinegar
- 100 g cream cheese
- Salt and pepper
Step by step
-
Step 1
-
Step 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).
-
Step 3
Cook for 20-25 minutes over medium heat.
-
Step 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.
-
Step 5
Serve with a dash of extra-virgin olive oil on top and, if you like, a sprinkle of chopped nuts.
