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Photo of Kale and Roasted Butternut Squash Soup by WW

Kale and Roasted Butternut Squash Soup

0
Points® value
Total Time
1 hr
Prep
30 min
Cook
30 min
Serves
8
Difficulty
Easy
Save time – look for already cubed, peeled squash at your supermarket.

Ingredients

Olive oil cooking spray

5 spray(s)

Butternut squash

6 cup(s), cubed

Onion

2 cup(s), chopped

Carrots

2 cup(s), diced

Celery

2 cup(s), diced

Kosher salt

1 tsp(s), divided

Black pepper

¼ tsp(s), divided

Fresh sage

2 tbsp(s), chopped, divided

Minced garlic

2 tsp(s)

Crushed red pepper flakes

⅛ tsp(s)

Reduced-sodium chicken broth

4 cup(s), or vegetable broth

Kale

4 cup(s), baby variety

Fresh lemon juice

1 tsp(s)

Fresh parsley

¼ cup(s), chopped

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.

Notes

Serving size: 1 c

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