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Apple & squash soup with a spiced kale and nut granola

Apple & squash soup with a spiced kale and nut granola

Ingredients

Lots of extra virgin olive oil
1 medium red kuri squash
2 apples*
1 onion, peeled and sliced
1 red kuri squash (or butternut squash)
1 tsp cumin powder
1 tsp chili flakes
1000ml chicken or veg stock
A splash of double cream (optional)
To garnish: a dollop of creme fraiche, a few spoons of kale granola, and an extra drizzle of olive oil.
6 cups finely chopped raw kale
1 cup raw nuts, roughly chopped
1/2 cup pumpkin seeds
1/4 cup flax seeds
1/4 cup sesame seeds
Olive Oil Club Greek olive oil
1/4 teaspoon coriander seeds
1/4 teaspoon cumin seeds
2 tablespoons maple syrup
1 teaspoon flaky salt (we love Maldon!)

Apple crumble—but make it soup.

Created by Theresa von Wangenheim (aka ssssssoupssss) exclusively for November's Olive Oil Club, this recipe is the perfect pairing for your pouch this month.

Apple & Squash soup, with a spiced kale and nut granola.

This is a crumble like you’ve never had before.

Here's the method:

Serves 4

Preheat your oven to 200°C.
Carefully remove the ends of the squash, then halve it and remove the seeds. If using a butternut squash, peel then dice it. If using a red kuri squash, just dice it.
Slice the apples,* remove the core, then roughly chop. Peel and slice the onion.
Add the chopped squash and apple to a baking sheet lined with baking paper. Drizzle with olive oil and roast in the oven for about 25 minutes, until slightly softened.
Meanwhile, heat up a generous glug of olive oil in a pot and begin cooking the sliced onion, til translucent and fragrant, about 7-10 minutes. Stir in the cumin and chili flakes and cook for a few more minutes.
Add the squash and apples to the pot, then cover with the stock and cook for another 15 minutes, until everything is softened. Remove from the stove and blend until smooth.
*When choosing your apples, avoid anything too sweet (like Fuji or Gala). I used Braeburn, because they have a nice sweet/tart ratio.

For the granola

Preheat your oven to 180°C.
Cover a large baking sheet with baking paper (or a silicone mat) and spread the kale on sheet in a single layer, drizzling with some olive oil and shaking to coat.
Bake for 10 minutes or so, until crisp and just beginning to brown.
Transfer to a bowl and set aside to cool, keeping the baking sheet at the ready.
In a large mixing bowl, combine all of the remaining ingredients, tossing until everything is combined and coated.
Spread on a baking sheet and roast in the oven for 10-15 minutes or until golden and crispy.
Remove from the oven, stir in the crispy kale, and bake for 5 more minutes, until everything is crispy.
Remove from the oven and allow to cool completely; then use immediately or store in an airtight container.

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