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.
Butternut squash soup
- 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
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.