Steps to Make Favorite Roasted Butternut Squash and Kale Soup

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, roasted butternut squash and kale soup. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Roasted Butternut Squash and Kale Soup is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Roasted Butternut Squash and Kale Soup is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have roasted butternut squash and kale soup using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Roasted Butternut Squash and Kale Soup:

1. Make ready 3 Carrots Medium , peeled
2. Prepare quartered 2 Tomatoes Large ,
3. Get 8 wedges Onion Large , cut into 1
4. Get 1/2 Butternut Squash , peeled and seeded
5. Get 6 Cloves Garlic , peeled
6. Get 6 Cups Chicken Vegetable Broth or
7. Make ready 4 Cups Kale , chopped
8. Prepare 3 Sprigs Thyme Fresh
9. Prepare 2 Bay Leaf
10. Take Olive Oil

Instructions to make Roasted Butternut Squash and Kale Soup:

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!

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