Who doesn’t love a comforting bowl of Butternut Squash Soup? Especially when the weather's starting to get crisper and you have so many seasonal Autumnal ingredients available. This soup is one I’m sure you’ll enjoy just as much as I did. It’s made with a few simple ingredients including squash, onions, vegetable stock and chilli. The butternut squash has been roasted which makes a big difference in the overall flavour of the soup. Top with seasoned crispy kale and a swirl of dairy free cream.
1kg Butternut squash - Peel, de-seed and chop roughly
2 tbsp Olive oil
200g Onion - Roughly chopped
1 tsp Chilli flakes
900 ml Vegetable stock
3 Cloves of garlic - Thinly sliced
Salt & Pepper
- Preheat the oven to 180°C and toss the chopped squash in 1 tbsp olive oil, the chilli flakes and season. Roast for 30 minutes turning half way.
- Meanwhile, fry the onions in 1 tsp olive oil until soft, add the garlic, and cover on a low heat for 5 minutes.
- Once the squash is tender, pour everything including the sautéed onions & garlic, stock, and squash into your food processor and blend until smooth. You may want to reserve some stock if your blender isn't big enough then add it once back in the saucepan.
- Transfer everything back to the saucepan and gently heat, adding any reserved stock until you have your desired consistency.
- To prepare the crispy kale, rub 1 tsp olive oil, salt & pepper into the kale leaves and pop in the oven for 10 minutes until crispy.
- Serve your soup with the crispy kale, a chunk of bread and a little black pepper. I drizzled a little dairy free cream on mine but this is optional.
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