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Butternut Squash Soup with kale chips

Method


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 Kale Chips, pumpkin oil or pumpkin seeds for serving.

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