5 from 22 votes
Butternut Squash & Kale Soup
Butternut Squash & Kale Soup combines roasted butternut squash and sautéed kale with onion and garlic, simmered in vegetable stock until tender, then pureed into a smooth and slightly thick soup. The natural sweetness of the squash balances the earthiness of kale, highlighted by a hint of black pepper. It can be garnished with kale crisps and served with crusty bread for a warming, wholesome meal.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
4
- 5
Course:
Appetizer
Cuisine:
British
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.
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