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

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, roasted butternut squash and kale soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Roasted Butternut Squash and Kale Soup is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Roasted Butternut Squash and Kale Soup is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must first 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 that.

The ingredients needed to make Roasted Butternut Squash and Kale Soup:
  1. Prepare 3 Carrots Medium , peeled
  2. Get quartered 2 Tomatoes Large ,
  3. Get 8 wedges Onion Large , cut into 1
  4. Prepare 1/2 Butternut Squash , peeled and seeded
  5. Get 6 Cloves Garlic , peeled
  6. Get 6 Cups Chicken Vegetable Broth or
  7. Make ready 4 Cups Kale , chopped
  8. Make ready 3 Sprigs Thyme Fresh
  9. Take 2 Bay Leaf
  10. Get 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 is going to wrap it up with this special food roasted butternut squash and kale soup recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!