Butternut Squash Soup with Kale Chips
Ingredients
Scale
- 1 large butternut squash
- 2 cloves garlic, minced
- 3 tbps olive oil
- 1/2, chopped fine yellow onion
- 3 peeled and cubed zucchinis
- Salt & pepper
- 4 cups vegetable stock
- 1 bunch kale
- 1 tsp cumin
- 5 tbsp olive oil
- 1 juice of lemon
- Salt and pepper
Instructions
For the butternut squash
- In a large soup pot, place the first seven ingredients. On high heat, brown the squash. Once it has browned (about five minutes), add the vegetable stock. Bring to a boil. Once boiled, lower heat to medium, cover halfway and let simmer for 30 minutes or until butternut squash is tender.
- Using a hand blender, blend until soup is smooth, adding more stock or water if needed. Alternatively you can carefully transfer to a Vitamix or blender and blend until smooth.
For the kale chips
- Pre-heat oven to 350 degrees and line a cookie sheet with parchment paper (for easy clean up).
- Toss all of the ingredients into a bowl, rubbing each leaf and being sure to coat them thoroughly.
- Place the leaves onto the cookie sheet in a single layer. Bake for ten minutes, touch the leaves to see if they are crisp or not. If not, return to oven and check for crispness every three minutes. When done cooking, remove them and let them cool on the counter. These will keep for one day only. These are also great crunched up into a salad.