Butternut Squash & Kale Soup
User Reviews
5
Butternut Squash & Kale Soup
Description
This soup starts by gently sweating onion, garlic, and diced butternut squash in rapeseed oil until softened. Chopped kale is then added and wilted briefly before vegetable stock and freshly ground black pepper are introduced. After boiling, the soup simmers for 20 minutes to meld flavors and soften ingredients further. Pureeing the soup creates a smooth texture that carries the sweetness of the squash and the slight bitterness of kale in balance.
The final soup is creamy without dairy, with tender pieces blended into a velvety consistency. Seasoning is adjusted at the end to suit taste. Optionally, kale crisps add a contrasting crunch on top. Serving with crusty bread rounds out the dish, making it suitable for a light lunch or starter.
Ingredients
- 2 tbsp rapeseed oil
- 1 onion chopped, large
- 2 cloves garlic crushed
- 550 g butternut squash diced
- 200 g kale chopped
- 1 L vegetable stock
- black pepper freshly ground
Optional Garnish
- kale crisps
Instructions
- Heat the oil in a large pan over a medium heat.
- Add the onion, garlic and butternut squash then sweat under a lid for 10 minutes, stirring occasionally (until onions softened).
- Add the kale and wilt under the lid for about 5 minutes.
- Add the vegetable stock and ground pepper bring to the boil, then lower the heat and simmer for 20 minutes.
- Blend soup until smooth, adjust seasoning if necessary.
- Garnish with kale crisps (if using) and serve with crusty bread.
User Reviews
Overall Rating
5
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