Ingredients:
-Butternut squash
-Apple
-Onion
-Broth
-Heavy cream/whole milk/coconut milk
-Salt, pepper
-Herbs
=> For a soup like this which is more like a side dish, it doesn’t need much protein but a more fiber-packed, carbs-packed kind of dish. Hence, an apple butternut squash soup would be an excellent side to a protein heavy main like a steak. The recipe has all of energy required, nutrition needed (fiber-butternut squash, apple ; carbs-butternutsquash ; protein-milk), so it’s a 8/10 at best for me.
At first glance, I saw the butternut squash soup and I thought: “Oh, a normal soup like a cozy, warm pumpkin soup”. But I read it again and saw the word APPLE, I was shockeddd. Like who in a straight mind would even have a thought of having an apple inside a savory soup. But you know, life is about experiencing and exploring, so I had to put my doubt aside and try out. Regarding the butternut squashes though, it’s a more luxury kind of pumpkin here in Vietnam, I don’t know if it’s cheaper in other countries, so buying them made my wallet cried a little. Before cutting into the butternut squash, I didn’t think that it would be THAT hard. The squash is tough and my knife is sharp, so the cutting part was a near-death experience for me. About the taste of this recipe, It is kind of wierd having and tasting the apple, but the acidity cuts off the richness of the squash and add some new flavour. However, I’m not really a fan because I’m not use to it and would not give it another try. So I give it a 7/10.
