Roasted Butternut Squash and Kale Soup
Roasted Butternut Squash and Kale Soup

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, roasted butternut squash and kale soup. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Roasted Butternut Squash and Kale Soup is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Roasted Butternut Squash and Kale Soup is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular 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:
  1. Make ready 3 Carrots Medium , peeled
  2. Get quartered 2 Tomatoes Large ,
  3. Make ready 8 wedges Onion Large , cut into 1
  4. Prepare 1/2 Butternut Squash , peeled and seeded
  5. Make ready 6 Cloves Garlic , peeled
  6. Get 6 Cups Chicken Vegetable Broth or
  7. Make ready 4 Cups Kale , chopped
  8. Prepare 3 Sprigs Thyme Fresh
  9. Get 2 Bay Leaf
  10. Make ready Olive Oil
Steps 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!

So that’s going to wrap it up for this exceptional food roasted butternut squash and kale soup recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!