Kale and Roasted Butternut Squash Soup

Total Time
1 hr
30 min
30 min
Save time – look for already cubed, peeled squash at your supermarket.


cooking spray

5 spray(s)

uncooked butternut squash

6 cup(s), cubed

uncooked onion(s)

2 cup(s), chopped, or diced

uncooked carrot(s)

2 cup(s), diced

uncooked celery

2 cup(s), diced

kosher salt

1 tsp, divided

black pepper

¼ tsp, divided

fresh sage

2 Tbsp, chopped, divided

minced garlic

2 tsp

crushed red pepper flakes

1 pinch

reduced sodium canned chicken broth

4 cup(s), or vegetable broth

uncooked kale

4 cup(s), baby variety

fresh lemon juice

1 tsp

fresh parsley

¼ cup(s), chopped


  1. Preheat oven to 425°F. Line a baking pan with parchment paper.
  2. Spread squash in an even layer on prepared pan and coat lightly with cooking spray; season with 1/2 tsp salt and 1/8 tsp black pepper. Roast until lightly browned, stirring once halfway through, about 30 minutes.
  3. While squash roasts, coat a large soup pot with cooking spray; heat over medium heat. Add onion, carrot and celery; season with remaining 1/2 tsp salt and 1/8 tsp black pepper. Cook, stirring frequently, until vegetables soften, 8-10 minutes. Add 1 Tbsp sage, garlic and red pepper flakes; cook, stirring a few times, 1 minute. Stir in broth and increase heat to high; bring to a boil. Reduce heat to medium-low; simmer, covered, 10 minutes.
  4. Stir in kale, roasted squash, remaining 1 Tbsp sage and lemon juice; serve garnished with parsley.
  5. Serving size: 1 c

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