Spiced Butternut Squash Soup
A silky soup lightly spiced with chilli flakes, finished with baked crispy kale and a swirl of cream.
Servings: 4 People
Ingredients
- 1kg Butternut squash Peel, de-seed and chop roughly
- 2 tbsp Olive oil
- 200g Onion Roughly chopped
- 1 tsp Chilli flakes
- 900ml Vegetable stock
- 3 Cloves of garlic Thinly sliced
- 100g Kale
- Salt and pepper
Instructions
- 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 and 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 and 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.