Rosemary squash soup with crispy kale and granola topping
10 minutes
50 minutes
6-8 portions
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. In a large pot, caramelize the minion and garlic in oil.
- 2. When dark brown, deglaze with wine and let evaporate.
- 3. Add all other ingredients and let simmer for 45 minutes.
- 4. When the squash is completely cooked, remove rosemary and blend until smooth.
- 5. For the topping, pre-heat the oven to 350°F.
- 6. Mix all ingredients and bake for 10 minutes.
- 7. Use as garnish to the soup.


