Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, roasted butternut squash and kale soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
A hearty winter soup recipe with kale, white beans, and roasted carrots, butternut squash, tomatoes, onions, and garlic. I decided to tackle that fall staple, butternut squash soup. Most recipes begin by peeling, cubing, and then simmering the gourd in a liquid until tender.
Roasted Butternut Squash and Kale Soup is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Roasted Butternut Squash and Kale Soup is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook roasted butternut squash and kale soup using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Butternut Squash and Kale Soup:
- Make ready 3 Carrots Medium , peeled
- Make ready quartered 2 Tomatoes Large ,
- Take 8 wedges Onion Large , cut into 1
- Get 1/2 Butternut Squash , peeled and seeded
- Take 6 Cloves Garlic , peeled
- Take 6 Cups Chicken Vegetable Broth or
- Make ready 4 Cups Kale , chopped
- Take 3 Sprigs Thyme Fresh
- Make ready 2 Bay Leaf
- Get Olive Oil
The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. This hearty Butternut Squash + Kale Chili is healthy comfort food at it's best. Add this to your weekend meal prep for an easy and delicious weeknight. Home » Soup Recipes » Sausage, Kale and Butternut Squash Soup.
Steps to make Roasted Butternut Squash and Kale Soup:
- Preheat oven to 400 degrees. Brush a baking pan or sheet with a thin coat of olive oil. Chop the carrots and butternut squash into 1/2 inch pieces.
- Place the carrots, squash, tomatoes, onion, and garlic in the baking pan. Drizzle with more olive oil and sprinkle with salt and pepper. Toss the vegetables to coat them with the oil, salt and pepper.
- Roast the vegetables for about 45 min - 1 hour, until they are brown and tender. Stir occasionally.
- Remove the garlic, tomato, and onion from the pan. Place in a blender or food processor and puree until smooth.
- Add the broth to the pot, along with the puree. Add the bay leaves, thyme, and kale. Bring to a boil, then reduce the heat and simmer uncovered until the kale is tender, about 30 min.
- Add the carrots and squash to the soup. Simmer for about 10 - 15 min, adding more broth if necessary. Add salt and pepper to taste. Serve and enjoy!
Spicy Italian sausage, hearty kale, and creamy butternut squash create a warm and satisfying soup that is perfect for freezing. One of my favorite quick and healthy dinners in the middle of Winter is a warm bowl of soup. This recipe for Butternut Squash Soup is made with added kale. It's a comforting low fat, vegetarian soup. Nutritional information and WW Points included.
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