Ingredients

The following ingredients have 4 Servings
  • 2 tbsp rapeseed oil
  • 1 large onion (chopped)
  • 2 cloves garlic (crushed)
  • 550 g butternut squash (diced)
  • 200 g kale (chopped)
  • 1 L vegetable stock
  • freshly ground pepper
  • kale crisps

Instruction

  • 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.