Hi, I am Kate. Today, we’re going to make roasted butternut squash and kale soup recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Roasted Butternut Squash and Kale Soup Recipe
Roasted Butternut Squash and Kale Soup is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Roasted Butternut Squash and Kale Soup is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have 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 ,
- Make ready 8 wedges Onion Large , cut into 1
- Take 1/2 Butternut Squash , peeled and seeded
- Get 6 Cloves Garlic , peeled
- Get 6 Cups Chicken Vegetable Broth or
- Prepare 4 Cups Kale , chopped
- Prepare 3 Sprigs Thyme Fresh
- Take 2 Bay Leaf
- Get Olive Oil
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!
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