Butternut Squash Kale Soup
Butternut Squash Kale Soup is a flavorful, hearty, and nutritious dish that combines the sweetness of roasted butternut squash with the earthy taste of kale. It’s a perfect meal for cooler days and offers numerous health benefits, including a boost of vitamins and fiber. Whether served on its own or with a side of crusty bread, this soup is sure to warm you up and nourish your body. With minimal preparation and simple ingredients, this comforting soup is a must-try!
Equipment
- 1 large baking sheet (for roasting butternut squash)
- 1 large pot (for cooking the soup)
- 1 immersion blender (or regular blender if preferred)
- 1 sharp knife (for dicing vegetables)
- 1 Cutting board
- 1 wooden spoon (for stirring)
- 1 measuring cup (for broth)
Ingredients
- 1 medium butternut squash about 3-4 cups diced
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1- inch piece fresh ginger grated
- 4 cups vegetable broth
- 1 bunch kale stems removed and torn into bite-sized pieces
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon red pepper flakes optional
- Salt and pepper to taste
- 1 tablespoon coconut milk or heavy cream optional, for creaminess
- Seeds or cheese for garnish optional
Instructions
- Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Peel and dice the butternut squash into 1-inch cubes. Toss with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- Sauté the Aromatics: While the squash is roasting, heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and grated ginger. Sauté for 5-7 minutes until the onion is soft and translucent.
- Combine Squash and Broth: Once the squash is roasted, add it to the pot along with the vegetable broth. Stir to combine and bring the mixture to a simmer. Allow it to simmer for 10-15 minutes to meld the flavors together.
- Add Kale and Seasonings: Add the torn kale to the pot and stir. Let the kale wilt and soften in the soup. Season with cinnamon, nutmeg, and red pepper flakes. Stir, taste, and adjust seasoning as needed.
- Blend the Soup: Use an immersion blender to purée the soup to your desired texture. If you prefer a chunkier soup, blend only part of the mixture or skip this step altogether.
- Finish and Serve: For added creaminess, swirl in coconut milk or heavy cream. Ladle the soup into bowls and garnish with seeds or cheese if desired. Serve hot and enjoy!
Notes
Recipe Notes
- Texture Variation: If you prefer a smoother soup, blend the entire soup. For a chunkier texture, blend only half of the soup, or leave it as is for a more rustic style.
- Vegan Option: To make this soup completely vegan, use vegetable broth and coconut milk instead of cream.
- Storing Leftovers: Leftovers can be stored in the refrigerator for up to 4-5 days. This soup also freezes well for up to 3 months—just be sure to let it cool completely before transferring it to freezer-safe containers.
- Spice Level: The red pepper flakes are optional. If you prefer a spicier soup, increase the amount or add a pinch of cayenne pepper.