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all recipes
Soup
Butternut Squash Soup with kale chips
Details
40 min
vegan
print
Seraphine
(Wilhelm Studio)
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
Optional:
Rapunzel Pumpkin seed oil toasted
Rapunzel Pumpkin kernels roasted
or
Kale Chips
Details
40 min
vegan
print
Seraphine
(Wilhelm Studio)
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.
Butternut Squash Soup with kale chips
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
Optional:
Rapunzel Pumpkin seed oil toasted
Rapunzel Pumpkin kernels roasted
or
Kale Chips
Details
40 min
vegan
print
Seraphine
(Wilhelm Studio)
Butternut Squash Soup with kale chips
Rapunzel Products
Olive oil extra virgin
Vegetable bouillon
Atlantic sea salt fine
Pumpkin kernels roasted
Pumpkin seed oil toasted
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