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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.

Rapunzel Products


1000695 Olive oil extra virgin
1200540 Vegetable bouillon
1200135 Atlantic sea salt fine
600940 Pumpkin kernels roasted
1001400 Pumpkin seed oil toasted, demeter
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