How to Make Butternut Squash and Kale Soup
If you don’t have an immersion blender to make this soup, you can use a regular blender to blend the vegetables and the liquid together. You can also use vegetable broth instead of chicken broth for a vegan dish.
20 min prep time
35 min cook time
4servings
1 cup
Step-By-Step Instructions:
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Preheat oven to 425 degrees F.
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Line a large baking pan with aluminum foil and spread onion and squash over foil in a single layer. Drizzle vegetables with olive oil and toss lightly to coat; then season with pepper and thyme. Place in oven and bake for 30-35 minutes, or until vegetables are cooked through and starting to brown.
Note: take vegetables out at least once during cooking to stir.
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Combine roasted vegetables, chicken broth and water in a large saucepan and use an immersion blender to blend ingredients together until smooth.
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Heat blended soup over medium heat until heated through, then stir in kale and cook until wilted, about 3 minutes.
Nutrition facts
4 Servings
-
Serving Size
1 cup
-
Amount per serving
Calories
120
- % Daily value*
-
Total Fat
4g
5%-
Saturated Fat
0.5g
3% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
65mg
3% -
Total Carbohydrate
20g
7%-
Dietary Fiber
5g
18% -
Total Sugars
7g
-
Dietary Fiber
-
Protein
3g
-
Potassium
582mg
12%