Tree Top


Apple, Butternut and Carrot Harvest Soup


125 g Tree Top Apple Puree SS

340 g water

210 g Butternut squash, peeled and cubed

190 g vegetable or chicken broth

145 g Yukon potatoes, cubed

120 g 2% milk

60 g carrots, peeled, cut into 1-inch pieces

55 g sweet onions, rough chopped into 1-inch pieces

50 g Celery, rough chopped into 1-inch pieces

15 g sea salt

12 g cider vinegar

10 g olive oil

10 g fresh parsley, finely chopped

4 g curry powder

2.20 g graham masala (Italian Curry Powder)

2 g ground black pepper

0.12 g ground nutmeg



Preheat oven to 425 F.

Toss cubed squash, carrot and potatoes in olive oil with ½ salt and pepper in large skillet. Roast uncovered, stirring occasionally for 30 minutes or until softened and slightly golden. Set aside.

Heat remaining oil in a large soup pot. Add sweet onions and celery; sweat until clear. Add squash and potato mixture with water, dry ingredients, apple puree and vinegar. Bring to a boil, reduce heat and simmer for 30 minutes.

Place in a blender and puree soup until creamy. Add milk and adjust salt and pepper. Add parsley and serve.

Serves 4 – 6.