Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, roasted butternut squash and kale soup. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
A hearty winter soup recipe with kale, white beans, and roasted carrots, butternut squash, tomatoes, onions, and garlic. 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. Make Butternut Squash and Kale Quesadillas.
Roasted Butternut Squash and Kale Soup is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Roasted Butternut Squash and Kale Soup is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have 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:
- Get 3 Carrots Medium , peeled
- Make ready quartered 2 Tomatoes Large ,
- Prepare 8 wedges Onion Large , cut into 1
- Get 1/2 Butternut Squash , peeled and seeded
- Make ready 6 Cloves Garlic , peeled
- Make ready 6 Cups Chicken Vegetable Broth or
- Get 4 Cups Kale , chopped
- Get 3 Sprigs Thyme Fresh
- Get 2 Bay Leaf
- Prepare Olive Oil
Add this to your weekend meal prep for an easy and delicious weeknight. Butternut squash soup is a classic fall and winter soup recipe. Roasting the butternut squash gives so much more depth of flavor! You could certainly make a traditional butternut squash soup on the stovetop, but there are two key benefits to roasting the butternut squash first Roasting the vegetables first brings deep, rich flavor to this sage-brown butter butternut squash soup–perfect for a chilly fall day.
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!
Roasting the butternut squash gives so much more depth of flavor! You could certainly make a traditional butternut squash soup on the stovetop, but there are two key benefits to roasting the butternut squash first 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. If you're feeling like something a bit more substantial. Watch how to make the best butternut squash soup in this short video!
So that’s going to wrap it up for this special food roasted butternut squash and kale soup recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
