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Squash and apple soup with cheddar croutons

Squash and apple soup with cheddar croutons

Name: Squash and apple soup with cheddar croutons
Yield: Serves 6
Cuisine: British recipes
Ingredients: 1 medium squash; Olive oil; 2 onions; 3 apples; 1½ tbsp grated horseradish (from a jar); 1 litre vegetable stock; 200g good quality bread; 100g mature cheddar; Fresh thyme sprigs

Easy
October 2015

Easy
October 2015

Serves 6
Hands-on time 25 min, oven time 50 min

Nothing beats a bowl of soup on a cold autumn day, this recipe pairs squash and apple with mature cheddar for a flavour packed meal.

Nutrition: per serving

Calories: 357kcals
Fat: 13.2g (4g saturated)
Protein: 14.6g
Carbohydrates: 41.4g (19.8g sugars)
Fibre: 6.9g
Salt: 0.9g

Nutrition: per serving

Calories: 357kcals
Fat: 13.2g (4g saturated)
Protein: 14.6g
Carbohydrates: 41.4g (19.8g sugars)
Fibre: 6.9g
Salt: 0.9g

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Ingredients

1 medium squash
Olive oil
2 onions
3 apples
1½ tbsp grated horseradish (from a jar)
1 litre vegetable stock
200g good quality bread
100g mature cheddar
Fresh thyme sprigs

1 medium squash
Olive oil
2 onions
3 apples
1½ tbsp grated horseradish (from a jar)
1 litre vegetable stock
200g good quality bread
100g mature cheddar
Fresh thyme sprigs

Method

Heat the oven to 200°C/180°C fan/gas 6 and line a baking sheet with baking paper. Roughly chop and deseed the squash, toss with a glug of olive oil, season and spread over a large baking tray. Roast for 10 minutes.
Cut the onions and apples into wedges, then add to the tray. Roast for 40 minutes, tossing occasionally, then put everything in a large saucepan. Add the horseradish and vegetable stock, then season very well. Bring to a simmer, then blend until smooth. Keep warm.
Tear the bread into small chunks, toss with a glug of olive oil, then spread over the prepared baking sheet. Grate over the cheddar, filling the gaps between the bread with cheese. Bake for 8-10 minutes until golden and crisp.
Ladle the soup into bowls, then lay the cheesy croutons on top and scatter with fresh thyme sprigs.

Method

Heat the oven to 200°C/180°C fan/gas 6 and line a baking sheet with baking paper. Roughly chop and deseed the squash, toss with a glug of olive oil, season and spread over a large baking tray. Roast for 10 minutes.
Cut the onions and apples into wedges, then add to the tray. Roast for 40 minutes, tossing occasionally, then put everything in a large saucepan. Add the horseradish and vegetable stock, then season very well. Bring to a simmer, then blend until smooth. Keep warm.
Tear the bread into small chunks, toss with a glug of olive oil, then spread over the prepared baking sheet. Grate over the cheddar, filling the gaps between the bread with cheese. Bake for 8-10 minutes until golden and crisp.
Ladle the soup into bowls, then lay the cheesy croutons on top and scatter with fresh thyme sprigs.

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