Butternut Squash Soup with Brussels Sprouts

Ingredients

• 1.3 kg butternut squash
• 150 g Brussels sprouts
• 2 Apples
• 1 onion
• 1 Garlic clove
• 20 g ginger (piece)
• 1 tbsp Rapeseed Oil
• 1 l vegetable broth
• 1 tsp agave syrup
• 1 tbsp Lemon Juice
• Salt
• chili powder

Instructions

1. 1.

   Clean, peel, wash, halve the squash, remove seeds and fibers, and dice the flesh. Clean and wash Brussels sprouts, separate into individual leaves, remove tough stems from 12 larger leaves and set aside. Wash, peel, quarter apples, remove core, and dice. Peel onion, garlic, and ginger and dice them as well.

2. 2.

   Heat oil in a pot and sauté onion, garlic, and ginger over medium heat for 2 minutes. Add squash, apple, and sprouts, then deglaze with broth. Bring to a boil and simmer gently for about 20 minutes until soft.

3. 3.

   Remove some apple and squash cubes from the soup as garnish. Puree the soup finely, adding more broth if needed or letting it reduce slightly.

4. 4.

   Season the soup with agave syrup, lemon juice, salt, and chili. Place the apple and squash cubes with remaining sprout leaves on top of the soup and serve.