This soup is actually kind of like a stew – I like that about it. Along with crispy leaves and frosty mornings, autumn brings an abundance of squash at the markets and that is one of the many reasons I love this season. They are great for making a thick and warming soup and that is exactly what I did with the acorn squash that I bought.
Ingredients – serves 2:
- 1 medium squash (I used acorn squash)
- 1 onion, finely diced
- 2 garlic cloves, crushed
- 300ml/1.2 cups water
- 2 handfuls of kale
- Half a tsp of red chilli flakes
1) Cut the squash in half and bake at 220C/450F for 1 hour. Allow to cool and then scoop out content and put into a food processor. Add a little water and blend.
2) Heat a little oil in a pan and add the onion and garlic and cook for 2 minutes
3) Add the kale and cook until wilted
4) Add the squash puree, chilli flakes and water and simmer for 5 minutes.
Nutritional Information – per person: