Butternut squash soup

Ingredients

- 1 bottle of pumpkin

- 2 medium onions

- 2 cloves of garlic

- 2 dried bay leaves

- 1 tsp vanilla extract

- 500 ml bone broth

- 200 ml coconut milk

- Salt and pepper

- Pinch of paprika powder

- Pinch of tarragon powder

- Olive oil

+ topping

- 200 g kale

- 1 white onion

Preparation method

1. Cut the pumpkin in half and remove the seeds. Cut the onion into large pieces and remove the peel. Cut off a slice from the top of the garlic bulb so that the garlic can easily be squeezed out later.
2. Preheat the oven to 240 degrees. Divide the pumpkin, onion and garlic over the baking tray. Spread 2 tablespoons of olive oil over the vegetables. Sprinkle some tarragon and paprika powder over the vegetables.

3. Roast the vegetables for about 40 minutes until golden brown and done.

4. Remove the skin from the pumpkin and squeeze the garlic from the skin. Add all the vegetables from the oven to a large bowl/pan and then add the coconut milk to the vegetables and blend with a hand blender.
5. Then add the stock and blend until well combined.

6. Bring everything to the boil. Reduce the heat to low and let the soup simmer, covered, for about 15 minutes.

7. Then fry a small chopped onion and the kale in a separate pan.

7. Spoon the soup into bowls and garnish with the fried kale and onion.