- 1 medium size butternut squash
- 1 tsp of oil olive or coconut oil
- 1 can of coconut milk
- Handful of kale
- Vegetable stock cube 1 or 2 according to your taste
Peel and dice the squash. Wash and place on a baking tray. Coat with oil
Roast in the oven at 180°C for approx. 35 min until soft.
Place squash in a blender with the tin of coconut milk and blend until smooth. Put the contents in a pan and simmer on a low heat for 5 to 10 minutes. Feel free to add water if needed.
Place kale in the air fryer for 2 minutes, if you don’t have an air fryer the kale can be crisped in the oven 180 for approx. 5 minutes or until crispy.
Plate butternut squash soup in a bowl. Place kale on top and voila it’s ready to serve.