Butternut Squash Soup with Kale
This recipe makes a comforting low fat, vegetarian soup. It's a wonderful for cool fall days!
Foto: RecipeGirl
Ingredients
- 1 medium (about 5 cups) butternut squash
- 1 tablespoon unsalted butter, (softened)
- 2 tablespoons extra virgin olive oil
- 1 large onion, (finely chopped)
- 5 or 6 garlic cloves, (minced)
- 1 tablespoon fresh thyme
- 1 tablespoon chopped fresh Italian parsley
- 2 tablespoons all purpose flour
- 6 cups vegetable broth
- 12 cups kale, (chopped)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons dark brown sugar
Steps
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Preheat the oven to 400°F. and line a baking sheet with foil.
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Halve the butternut squash lengthwise and scoop out the seeds and any loose fiber. Lightly coat the cut faces with the softened butter. Place cut-side-down on the baking sheet and bake until a knife goes through the skin easily, 1 hour to 1 hour, 30 minutes. Let the squash cool completely, then scoop out the flesh and set aside. Discard the skin.
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In a large, deep saucepan, heat the olive oil over medium heat. Add the onion and cook until translucent, 3 to 4 minutes. Add the garlic, thyme and parsley and cook for 1 minute more.
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Add the flour and cook, stirring, for 1 minute. Slowly add 2 cups of the stock, stirring constantly. Add the baked butternut squash and stir well. Stir in the remaining stock and simmer for 10 minutes. Remove from the heat.
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Use a hand blender to puree the soup in the pan until it's smooth. (Alternatively, in batches, puree the soup in a blender or food processor and then return to the pan.)
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Return the soup to medium heat and bring to a boil. Add the kale, salt, pepper, and sugar. Simmer until the kale is tender, 5 o 10 minutes. Serve hot.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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