Roasted Butternut Squash Soup with Kale Chips

The days are starting to get colder and soups are beginning to be more appealing again. There are also great seasonal vegetables on offer at the moment that make for quick and easy lunchtime offers.

Butternut squash is a favourite of mine. I love it in stews or even just oven roasted with a sprinkle of salt to go with my dinner. However, when it comes to lunchtime options that will also double up for another day, soups are my go-to favourite over the winter season.

Benefits of Butternut squash

Butternut squash is a nutritional powerhouse of essential vitamins, minerals, and antioxidants. Butternut squash is an orange-fleshed winter squash, celebrated for its versatility and sweet, nutty flavour. As well as being high in fibre it’s also high in vitamin C and A. Both these vitamins are essential for our immune system, as well as supporting skin and eye health.

While you can add it to stews or just have it roasted, it makes for a delicious soup. This recipe is a favourite in our household. I hope you enjoy it too.

Recipe – Serves 4


560g Butternut Squash

1 tsp Cinnamon (plus extra for garnish)

1 tbsp Extra Virgin Olive Oil (divided)

2 Apple (peeled, cored and sliced)

1 Sweet Onion (diced)

1 tbsp fresh Ginger (grated)

1 litre Vegetable Broth

2 tbsp Sea Salt (divided)

85g Kale Leaves (cut into large pieces)


Preheat the oven to 220ºC. Cut the squash in half lengthwise and scoop out the seeds. Place on a baking sheet with the flesh side up. Sprinkle with cinnamon and bake in the oven for 45 minutes or until tender. Remove the squash from the oven and let cool. Use a spoon to scoop out the flesh and set aside. Discard the skin.

Place a large pot over medium heat and add half of the olive oil. Add the apples, onion, and ginger and saute for about 5 minutes or until soft. Add the vegetable broth, cooked squash, and half of the sea salt. Reduce heat to a simmer.

Let simmer while you prepare the kale chips. Set the oven to 180ºC and line a baking sheet with parchment paper. Place your kale in a large bowl and massage it with your remaining olive oil and sea salt. Transfer kale leaves to the baking sheet in a single layer. Don’t overcrowd. Place in the oven and bake for 10 to 15 minutes. Remove from the oven when crisp and let cool.

Using a blender or immersion blender, puree the soup until smooth.

Divide soup between bowls and garnish with a sprinkle of cinnamon. Serve with kale chips for dipping. Enjoy!

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