Sweet Butternut Squash Soup with Maille Apple Cider Vinegar
Combining the flavours of tangy apple cider vinegar and sweet squash in each bite, this filling, nutritious homemade soup is sure to warm you up on a cold winter evening.
3 butternut squash
2 celery sticks
1 tablespoon of Maille Apple Cider Vinegar
3-4 sprigs of fresh thyme
3-4 sprigs of fresh rosemary
Optional- pumpkin seeds
Preheat the oven to 200 degrees F.
Slice squash into thick slices. Cut off the skin and chop into cubes. Place the pieces in a roasting dish with a dash of olive oil, salt, rosemary and thyme. Bake for 20 minutes, until the chunks are soft and tender.
While the squash cooks, peel the carrot and remove the ends of the celery. Finely chop both and place in a pan with one cup of boiling water. Close the lid and cook until they are nice and soft -approximately 12 minutes. Place the carrots, celery and remaining cooking water into a blender until a liquid forms. Set aside.
When the squash is cooked, mix in the blender with the Maille Apple Cider Vinegar. Slowly add the stock to the squash blend until you reach desired consistency.
Optional: To add a nice crunch and burst of protein, toast pumpkin seeds and garnish over the soup.