Start from chopping the carrot and the onion.
Place them in a pot with a splash of water and some olive oil over medium heat.
Now take care of the butternut squash. Take off the skin and the seeds.
Leave 1/4 of it to the side and chop the rest into even pieces.
When the carrots and onion dry off add the chopped butternut squash
Add some parsley leaves and stir everything together
Add some water and bring to boil
Now take care of the cabbage, yeah, you like that purplish look!
Julienne slice some and set it aside, you will use it for garnishing
Chop the rest and rinse
Add it to the soup, add salt and pepper too and stir everything together
In the meantime start taking care of the garnishing. Chop the rest of the butternut squash into flat even pieces
Cut one garlic clove in half and put it in a pan with some oil, add the butternut squash when the garlic starts browning and sauté
Turn off the heat when the squash starts roasting
Repeat the same process for the cabbage using the second garlic clove. Add a little splash of white wine vinegar to preserve the red vivid color of the cabbage. Don't worry it will evaporate
Check the soup.. Lovely color mix!
Use the hand blender to puree the soup, keep cooking until you reach the desired consistency, adjust salt and pepper.
Let cool slightly, place in a bowl and garnish with the sautéed butternut squash and the julienned red cabbage. Sprinkle with some chopped chives. Enjoy!