Kale and roasted butternut squash soup
2
Points®
Total time: 1 hr • Prep: 30 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
This hearty, brothy soup is an ideal way to warm up during cold weather. It has butternut squash and kale as its base but features a variety of other vegetables—carrot, onion, celery—that deepen the flavor. To save time, look for already cubed, peeled squash in the produce section at the grocery store. Sage helps make this soup sing. It’s intensely aromatic and has distinct flavor. Unlike some other herbs, sage leaves are sturdy, with their own unique shape and texture—we’ve called for chopping them in this recipe. Fresh sage leaves are worth seeking out as they provide considerably more flavor.
Ingredients
Cooking spray
5 spray(s)
Reduced-sodium chicken broth
4 cup(s)
Raw butternut squash
6 cup(s)
Uncooked onion(s)
2 cup(s), chopped
Carrots
2 cup(s)
Celery
2 cup(s), chopped
Kosher salt
1 tsp
Black pepper
0.25 tsp
Fresh sage
2 Tbsp
Jarred minced garlic
2 tsp
Crushed red pepper flakes
1 pinch(es)
Uncooked kale
4 cup(s)
Fresh lemon juice
1 tsp
Fresh parsley
0.25 cup(s)
Instructions
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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