Butternut Squash and Kale Soup

Introduction

Warm up with a comforting bowl of Butternut Squash and Kale Soup! This hearty, nutritious soup combines the sweet, earthy flavor of roasted butternut squash with the robust, green goodness of kale. Perfect for chilly days, this soup is both satisfying and packed with vitamins and fiber. It’s an easy, wholesome meal that’s sure to become a favorite.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup kale, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Optional: 1/4 cup coconut milk for extra creaminess

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Serving Size: 4 servings

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil and roast on a baking sheet for 25-30 minutes, or until tender and slightly caramelized.
2. In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for another minute.
4. Stir in the roasted butternut squash, vegetable broth, dried thyme, and ground cumin. Bring to a boil, then reduce the heat and simmer for 10 minutes.
5. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
6. Return the soup to the pot, stir in the chopped kale, and cook for an additional 5 minutes, until the kale is wilted.
7. Season with salt and pepper to taste. For a creamier texture, stir in coconut milk if desired.

Notes:

• For added depth of flavor, you can roast the garlic along with the butternut squash.
• This soup freezes well, so make a double batch and store some for later.
• Serve with crusty bread or a side salad for a complete meal.