Rosemary squash soup with crispy kale and granola topping

Ingredients

• One big butternut squash, peeled and diced
• 4 onions, diced
• 4 garlic cloves, minced
• 1 tbsp (15ml) of olive oil
• ½ cup (120ml) of white wine
• 6 cups (1500 ml) of vegetable broth
• 2 rosemary branches
• Salt and pepper to taste
• For the topping:
• 3 cups of kale leaves, trimmed and cut in small pieces
• ½ cup of Oatbox Pumpkin Spice granola
• 2 tbsp (30 ml) of olive oil
• Salt and pepper to taste
• Herbes de Provence, to taste

Preparation

1. 1. In a large pot, caramelize the minion and garlic in oil.
2. 2. When dark brown, deglaze with wine and let evaporate.
3. 3. Add all other ingredients and let simmer for 45 minutes.
4. 4. When the squash is completely cooked, remove rosemary and blend until smooth.
5. 5. For the topping, pre-heat the oven to 350°F.
6. 6. Mix all ingredients and bake for 10 minutes.
7. 7. Use as garnish to the soup.