Easiest Way to Prepare Quick Roasted Butternut Squash and Kale Soup

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, roasted butternut squash and kale soup. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Roasted Butternut Squash and Kale Soup is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Roasted Butternut Squash and Kale Soup is something which I’ve loved my whole life.

This hearty, brothy soup is an ideal way to warm up during cold weather. It has butternut squash and kale as its base but features a variety of other vegetables—carrot, onion, celery—that deepen the flavor. To save time, look for already cubed, peeled squash in the produce section at the grocery store. Sage helps make this soup sing.

To get started with this particular recipe, we must prepare a few components. You can cook roasted butternut squash and kale soup using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Roasted Butternut Squash and Kale Soup:

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

I added mushrooms, a jar of home canned tomatoes and brown rice. It was the perfect fall Sunday dinner. I served it with a butternut/kale frittata. (That's why I had leftover squash and kale). Warm, comforting and oh so satisfying, a good lentil soup is a true restorative for the weary body and soul.

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!

I served it with a butternut/kale frittata. (That's why I had leftover squash and kale). Warm, comforting and oh so satisfying, a good lentil soup is a true restorative for the weary body and soul. After a long day when you need something soothing, nourishing and delicious to replenish you, this Hearty Lentil Soup with Roasted Butternut Squash, Kale and Bacon is the answer to what's for dinner. Line a baking sheet with foil. Halve the butternut squash lengthwise and scoop out the seeds and any loose fiber.

So that’s going to wrap it up for this special food roasted butternut squash and kale soup recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s 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!