Last weekend was the first really rainy weekend we have had this winter. Yes the Gold Coast is sheer magic in winter, however I jumped at the opportunity to make a delicious, rustic butternut and apple soup that was just perfect for a wet and windy day snuggled up indoors.
We eat kale chips a lot. They are by no means a filling snack but there is a strange satisfaction that comes with making them well and getting that sweet spot where they are just crispy, but not flaking apart when you try to eat them. They go perfectly with this soup and add a bit of excitement to it.
I also really like the acidic balance that the apple cider adds to an otherwise rich soup.
Butternut and Apple Soup with Kale Chips
Prep time
Cook time
Total time
Author: Jo Anderson
Recipe type: Soup
Serves: 6
Ingredients
- 1 onion, sliced
- 1 butternut, peeled and diced into 3cm chunks
- 1 apple, peeled and diced
- 2Tbls coconut oil
- 1 heaped tsp ground ginger
- 1 heaped tsp ground cumin
- 3 Tbls apple cider vinegar
- 2 bay leaves
- 2 L chicken/vegetable stock
- 1 bunch kale ( about 5 stalks)
- sea salt and pepper to season
- 100 ml cream or Greek yogurt ( I like the sourness of the Greek yogurt better)
Instructions
- Preheat the oven to 220C
- Saute the onion in 1 Tbls coconut oil for 1 minute then add the diced butternut.
- Allow the butternut to caramelize slightly while stirring now and then.
- Add the apple and the spices and season with salt and pepper
- Pour in the chicken stock and 2 Tbls apple cider vinegar, add the bay leave and bring to the boil, then reduce the heat and allow to simmer until the butternut is soft.
- While the soup is cooking tear the kale leaves from the stems, wash, then dry in a salad spinner and set aside on kitchen towel. ( The leaves need to be very dry)
- Transfer the kale to a baking sheet lined with grease proof paper. Gently massage a little coconut oil into the leaves, then sprinkle with sea salt and 1 Tbls of apple cider vinegar. Place in the hot oven for about 10 minutes watching that they don't burn on the edges. Remove from the oven once done and set aside.
- Remove the bay leaves and using either a blender or a stick blender, blend the soup until smooth
- Add the cream, reserving a little to serve with, then season generously with salt and pepper. Stir through, garnish with the kale chips and serve.
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Woah, this sounds amazing! Love the addition of apple, I must give it a try.
Yip Tara I froze some and had it again for lunch today and the apple was even better. It really reminds me of the kind of soup you would order in a little rustic cafe.
Jo I made this soup yesterday and it was AMAZING!! My family just loved it.
I love Greek yogurt in my dishes better too 🙂
Apple soup on a rainy day sounds lovely, my version have celery root too, but I know this soup is delicious.