Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, roasted butternut squash and kale soup. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Roasted Butternut Squash and Kale Soup is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Roasted Butternut Squash and Kale Soup is something that I have loved my whole life.
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.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook roasted butternut squash and kale soup using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Butternut Squash and Kale Soup:
- Make ready 3 Carrots Medium , peeled
- Get quartered 2 Tomatoes Large ,
- Take 8 wedges Onion Large , cut into 1
- Make ready 1/2 Butternut Squash , peeled and seeded
- Prepare 6 Cloves Garlic , peeled
- Take 6 Cups Chicken Vegetable Broth or
- Make ready 4 Cups Kale , chopped
- Make ready 3 Sprigs Thyme Fresh
- Make ready 2 Bay Leaf
- Make ready Olive Oil
While squash roasts, coat a large soup pot with cooking spray; heat over medium heat. Watch how to make the best butternut squash soup in this short video! The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. Finding myself with a couple of bags of bargain kale recently I made this Butternut Squash and Kale Soup as well as well as some experimental kale crisps (a work in progress) which I used as a garnish!
Instructions 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!
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. Lightly coat the cut faces with the softened butter. I'm beyond obsessed with this Roasted Butternut Squash Kale Salad topped with honey roasted cranberries and crispy seasoned chickpeas.
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