Butternut Squash and Kale Soup |
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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 6 |
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The sweetness of the squash counteracts the bitterness of the Kale. This soup is a good source of antioxidants. Ingredients:
2 -3 cups butternut squash, peeled and cubed |
3 -5 leaves kale, removed from the stems and cut in strips |
1/2 onion, chopped |
1 garlic clove, minced |
3 -5 cups vegetable broth or 3 -5 cups chicken broth |
salt and pepper, if needed |
Directions:
1. If desired, sautee onions undil tender and then add the rest of the ingredients except salt and pepper.
2. Otherwise, just dump all ingredients except salt and pepper in a pot.
3. Bring to a boil, then turn down to simmer. Let it simmer on medium-low heat about 15 minutes. It is done when squash cubes are soft but still hold their shape. If desired, add salt and/or pepper to taste.
4. Note: I don't measure when I make this soup, the amounts of ingredients don't need to be exact.
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