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Thursday, 6 December 2012

Butternut Squash, Kale and Basil Soup

Recipe Title:  Butternut Squash, Kale and Basil Soup (Click here to go to my YouTube video of this recipe).


Created By: Miriam Borys

Servings: 6

3 tbsp. olive oil
1 tsp. coconut oil
1 onion – diced
3 garlic cloves
1 tsp. dried Sage
1 tbsp. fresh rosemary
1 butternut squash – washed, remove seeds, diced – no need to peel
3 – 4 cups fresh kale
½ cup basil – fresh
½ cup sour cream (garnish)

Option: a nice option is to roast the butternut squash in a 350 oven for 30 minutes first. Wash, core & cut into chunks – no need to peel. Coat squash chunks in oil and lightly dust with salt and pepper.

Soup Procedure:
Sauté onion and garlic in oils in a hot frying pan.
Add herbs (sage & rosemary) and sauté for 2 minutes.
Wash the butternut squash, remove the stem end and root end and cut up into large chunks. Remove the seeds and discard (no need to peel).
Add squash chunks to onions, garlic and herbs.
Sauté for 10 minutes.
Add washed & sliced kale.
Add white wine to deglaze the pot.
Add 6 cups of stock (more water or stock can be added later if the soup is too thick). Cover and allow the kale to wilt.
Bring to the boil then reduce heat and simmer for 25 minutes.
Just before puréeing add remaining basil. Purée with an immersion blender until you are happy with the consistency of the soup.
Serve with a dollop of sour cream and your favorite bread.

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