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Butternut squash soup

40 min


4 persons




0 / 5 (0 votes)


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

Extra Virgin Olive Oil

Apple Cider Vinegar

Step by step

  1. Step 1

    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. 

  2. 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). 

  3. Step 3

    Cook for 20-25 minutes over medium heat. 

  4. 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. 

  5. Step 5

    Serve with a dash of extra-virgin olive oil on top and, if you like, a sprinkle of chopped nuts. 

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