Roasted Butternut Squash and Kale Soup
Roasted Butternut Squash and Kale Soup

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, roasted butternut squash and kale soup. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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. Roasted cubes of butternut squashed tossed with balsamic sautéed onions, kale, pecans, dried cranberries.

Roasted Butternut Squash and Kale Soup is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Roasted Butternut Squash and Kale Soup is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have roasted butternut squash and kale soup using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Roasted Butternut Squash and Kale Soup:
  1. Make ready 3 Carrots Medium , peeled
  2. Get quartered 2 Tomatoes Large ,
  3. Take 8 wedges Onion Large , cut into 1
  4. Take 1/2 Butternut Squash , peeled and seeded
  5. Get 6 Cloves Garlic , peeled
  6. Prepare 6 Cups Chicken Vegetable Broth or
  7. Prepare 4 Cups Kale , chopped
  8. Prepare 3 Sprigs Thyme Fresh
  9. Take 2 Bay Leaf
  10. Make ready Olive Oil

It has butternut squash and kale as its base but features a variety of other vegetables—carrot, onion, celery—that deepen the flavor. While squash roasts, coat a large soup pot with cooking spray; heat over medium heat. 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 dinner (or lunch).

Steps to make Roasted Butternut Squash and Kale Soup:
  1. 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.
  2. 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.
  3. Roast the vegetables for about 45 min - 1 hour, until they are brown and tender. Stir occasionally.
  4. Remove the garlic, tomato, and onion from the pan. Place in a blender or food processor and puree until smooth.
  5. 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.
  6. 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!

how to make roasted butternut squash soup. 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! 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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