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Butternut Squash and Kale Soup
20 min prep time
35 min cook time
4servings
Recipe by
Cassandra L. Verdi, MPH, RD and Stephanie A. Dunbar, MPH, RD
Source
Diabetes Superfoods Cookbook and Meal Planner
Photo by
Mittera
How to Make Butternut Squash and Kale Soup
If you don't have an immersion blender to make this soup, you can use a regular blender to blend the vegetables and the liquid together. You can also use vegetable broth instead of chicken broth for a vegan dish.
20 min prep time
35 min cook time
4servings
1 cup
Print Recipe >
Step-By-Step Instructions:
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Preheat oven to 425 degrees F.
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Line a large baking pan with aluminum foil and spread onion and squash over foil in a single layer. Drizzle vegetables with olive oil and toss lightly to coat; then season with pepper and thyme. Place in oven and bake for 30-35 minutes, or until vegetables are cooked through and starting to brown.
Note: take vegetables out at least once during cooking to stir.
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Combine roasted vegetables, chicken broth and water in a large saucepan and use an immersion blender to blend ingredients together until smooth.
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Heat blended soup over medium heat until heated through, then stir in kale and cook until wilted, about 3 minutes.
Nutrition facts
4 Servings
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Serving Size
1 cup
- Amount per serving Calories 120
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Total Fat
4g
- Saturated Fat 0.5g
- Sodium 65mg
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Total Carbohydrate
20g
- Dietary Fiber 5g
- Total Sugars 7g
- Protein 3g
- Potassium 582mg
- Phosphorous 110mg
Ingredients
sweet onion (cut into wedges)
1 large
butternut squash (cut into 3/4-inch cubes)
4 cup
olive oil
1 tbsp
black pepper
to taste
dried thyme
1 tsp
low sodium chicken broth
14 1/2 oz
water
3/4 cup
kale (chopped)
3 cup
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