Recipe: Oishi Roasted Butternut Squash and Kale Soup For Vegan's Friend

Roasted Butternut Squash and Kale Soup. A hearty winter soup recipe with kale, white beans, and roasted carrots, butternut squash, tomatoes, onions, and garlic. I decided to tackle that fall staple, butternut squash soup. Most recipes begin by peeling, cubing, and then simmering the gourd in a liquid until tender.

Make Butternut Squash and Kale Quesadillas. Puree the cooked squash in some chicken broth to make a soup, splash in a little cream, then throw in the kale after the soup is ready. Watch how to make the best butternut squash soup in this short video! You can Cook Roasted Butternut Squash and Kale Soup using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Roasted Butternut Squash and Kale Soup

1. What You needis of Carrots Medium , peeled.
2. What You needis of Tomatoes Large ,.
3. What You needis of Onion Large , cut into 1.
4. It's of Butternut Squash , peeled and seeded.
5. What You needis of Garlic , peeled.
6. Lets Go Prepare of Chicken Vegetable Broth or.
7. Lets Go Prepare of Kale , chopped.
8. Lets Go Prepare of Thyme Fresh.
9. What You needis of Bay Leaf.
10. What You needis of Olive Oil.

The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. It has butternut squash and kale as its base but features a variety of other vegetables—carrot, onion, celery—that deepen the flavor. While squash roasts, coat a large soup pot with cooking spray; heat over medium heat. I'm beyond obsessed with this Roasted Butternut Squash Kale Salad topped with honey roasted cranberries and crispy seasoned chickpeas.

Roasted Butternut Squash and Kale Soup instructions

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!.

I'm loving the crispy spiced chickpeas alongside the leafy kale, tender butternut squash, and sweet yet deliciously tart cranberries. Butternut squash soup is a classic fall and winter soup recipe. Roasting the butternut squash gives so much more depth of flavor! You could certainly make a traditional butternut squash soup on the stovetop, but there are two key benefits to roasting the butternut squash first Roasting the vegetables first brings deep, rich flavor to this sage-brown butter butternut squash soup--perfect for a chilly fall day. My favorite fall soup of all time, roasted butternut squash soup is cheap, easy, nutrition, and absolutely delicious.