Recipe of Quick Roasted Butternut Squash and Kale Soup

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, roasted butternut squash and kale soup. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Roasted Butternut Squash and Kale Soup is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Roasted Butternut Squash and Kale Soup is something which I have loved my entire life. They are nice and they look fantastic.

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 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:

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

Instructions 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 with this exceptional food roasted butternut squash and kale soup recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!