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Butternut Squash and Kale Soup Recipe

Updated on January 2, 2015

Soup is On

Source

Soup Recipes using Butternut Squash and Kale

Soup recipes come out of the recipe box during the cold months of winter. Actually there is no recipe box as I make up the soup as I go along, and often use what I have on hand. However for HubPage recipes I do write the amount of ingredients for all recipes. Soup makes the best and healthiest lunches and lite dinners. I am generally very busy during the day and don't like to stop and think about what to fix for lunch. We always have a container of soup in the fridge and the freezer.

Once a week I gather my soup ingredients and make enough soup to last for the week. Most of my soups contain lots of vegetables, beans and occasionally chicken or beef, but they are mostly vegetarian. I always feel self-righteous serving a healthy bowl of soup for my husband and myself. So I give myself a hearty pat on the back. This soup contains a lot of ingredients and several steps, but it goes together easily and only has to cook for a short period of time. It is worth the fuss. I have been wanting to use butternut squash in soup and thought by adding some kale and other greens it would be super healthful. Another good quality about soup is that it is often inexpensive to make. Hope you like it.

Chop the Onions and Garlic

Source

Chop CIlantro and Baby Kale

I always like lots of greens in soup
I always like lots of greens in soup | Source

Add smoky paprika to the onions and garlic

Source

Add the chopped celery

Add the chopped celery directly to the soup while cooking.
Add the chopped celery directly to the soup while cooking.

Sauté the Vegetables

The garlic, onions and squash are browining
The garlic, onions and squash are browining | Source

The Soup is on its way

Everything is cooking
Everything is cooking

Cook Time

Prep time: 45 min
Cook time: 1 hour 15 min
Ready in: 2 hours
Yields: 12 servings

Ingredients

  • 3 Cups Butternut squash, Peeled and cubed
  • 4 Cups Baby Organic Kale
  • 1 Large Onion, Chopped
  • 4 Garlic cloves, Chopped
  • 1 Cup Celery, Chopped
  • 1 Cup Cilantro, Chopped
  • 1/2 Cup Fresh ginger, Sliced
  • 2 Tablespoons Cumin
  • 2 Tablespoons Curry
  • 2 Tablespoons Tarragon
  • 2 Tablespoons Black pepper
  • 1 Tablespoon Smoky Paprika
  • 1 Gallon Half water and vegetable stock

Instructions for the Soup

  1. Chop the onions and garlic in small pieces.
  2. Saute the onion and garlic in the grapeseed oil
  3. Add the squash cubes to the onions and garlic,and cook until tender.
  4. Start the water and vegetable stock for the soup. Allow to reach a boil and lower the heat.
  5. Add the kale to the water. Cook on a medium heat
  6. Pour the onions, garlic and squash mixture to the soup.
  7. Add the chopped celery to the soup mix.
  8. With a slotted spoon remove the squash cubes from the soup mix.
  9. Blend one half of the squash in the blender and add back to the soup.
  10. Blend the rest of the squash in the blender and add back to the soup.
  11. Add one small can of tomato paste to the water.
  12. Add the cilantro and all the spices to the soup. Stir the tomato paste until well blended.
  13. Continue cooking for about 45 minutes on a low heat.
  14. Add salt and pepper to your taste.

Butternut Squash and Kale Soup

5 stars from 3 ratings of Hearty Soup

Puree the squash in the blender

After removing the squash blend until smooth.
After removing the squash blend until smooth. | Source

Other Ideas

If you are making this soup for dinner include a salad with tomatoes and avocados and you are covering a huge nutritional scope.

You can substitute or add other vegetables such as fresh tomatoes, carrots, zucchini, turnips , parsnips, fresh parsley, leeks, broccoli and cabbage. I always enjoy trying different veggies in soup even the ones that are not usually included in a soup recipe.

Add different spices for creating a new flavor. Add oregano, basil, thyme. If you like your soup hot add extra cayenne pepper to get your eyes to water a little.

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