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

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, roasted butternut squash and kale soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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. But I wanted something a bit more assertive, so I hit upon the idea of roasting the cubed pieces until they were nicely browned and tender. A hearty winter soup recipe with kale, white beans, and roasted carrots, butternut squash, tomatoes, onions, and garlic.

Roasted Butternut Squash and Kale Soup is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Roasted Butternut Squash and Kale Soup is something that I’ve loved my entire life.

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

We're talking lots of colorful roasted butternut squash (or you are welcome to sub in sweet potatoes in a pinch), soft and tender kale, crispy fried sage leaves, toasted walnuts, and. Roasting the vegetables first brings deep, rich flavor to this sage-brown butter butternut squash soup–perfect for a chilly fall day. My favorite fall soup of all time, roasted butternut squash soup is cheap, easy, nutrition, and absolutely delicious. Make Butternut Squash and Kale Quesadillas.

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!

My favorite fall soup of all time, roasted butternut squash soup is cheap, easy, nutrition, and absolutely delicious. Make Butternut Squash and Kale Quesadillas. Puree the cooked squash in some chicken broth to make a soup, splash in a little cream, then throw in the kale after the soup is ready. 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.

So that’s going to wrap it up with this exceptional food roasted butternut squash and kale soup recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!