Soups

Butternut Squash Soup with kale chips

Name: Butternut Squash Soup with kale chips
Prep time: 40 min
Total time: 40 min
Yield: For 6 servings
Ingredients: 2 tbs Rapunzel olive oil mild, extra virgin; 1 onion, chopped; 1 tbs ginger, minced or grated; 1 tsp fresh chilly, minced; 4 garlic cloves, minced; 2 small butter squash, peeled, seeded and hard fibre removed; 3 tbs Rapunzel soup broth, with yeast; 1 l water (add more for a thinner consistency); ½ tsp rosemary fresh or dried; ½ tsp Rapunzel Atlantic sea salt; Pepper

Seraphine Wilhelm

40 Min.

For 6 servings

Vegan

Info

Perptime 40 Min.

Ingredients

Portions

2 Olive oil extra virgin
1 onion, chopped
1 tbs ginger, minced or grated
1 tsp fresh chilly, minced
4 garlic cloves, minced
2 small butter squash, peeled, seeded and hard fibre removed
3 Vegetable bouillon
1 l water (add more for a thinner consistency)
1 tsp rosemary fresh or dried
1 Atlantic sea salt fine
Pepper

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Heat the olive oil in a large pot over medium heat. Add the onion, ginger, chilly and garlic and sauté until tender, about 5 minutes. Add the squash, the vegetable broth and water. Cover and simmer until the squash is very tender, about 15 minutes. Puree and season the soup, and simmer for 5 minutes to blend the flavours. Optional: garnish with [rez nr=1125]Kale Chips[/rez], pumpkin oil or pumpkin seeds for serving.

USED RAPUNZEL PRODUCTS

Olive oil extra virgin

Vegetable bouillon

Atlantic sea salt fine

Pumpkin kernels roasted