Kale and roasted butternut squash soup
0
Points®
Total Time
1 hr
Prep
30 min
Cook
30 min
Serves
8
Difficulty
Easy
This hearty, brothy soup is an ideal way to warm up during cold weather. It has butternut squash and kale as its base but features a variety of other vegetables—carrot, onion, celery—that deepen the flavor. To save time, look for already cubed, peeled squash in the produce section at the grocery store. Sage helps make this soup sing. It’s intensely aromatic and has distinct flavor. Unlike some other herbs, sage leaves are sturdy, with their own unique shape and texture—we’ve called for chopping them in this recipe. Fresh sage leaves are worth seeking out as they provide considerably more flavor.
Ingredients
Cooking spray
5 spray(s)
Reduced sodium chicken broth
4 cup(s), or vegetable broth
Raw butternut squash
6 cup(s), cubed
Uncooked onion
2 cup(s), chopped, or diced
Carrots
2 cup(s), diced
Celery
2 cup(s), chopped, diced
Kosher salt
1 tsp, divided
Black pepper
¼ tsp, divided
Fresh sage
2 Tbsp, chopped, divided
Jarred minced garlic
2 tsp
Crushed red pepper flakes
1 pinch(es)
Kale
4 cup(s), baby variety
Fresh lemon juice
1 tsp
Fresh parsley
¼ cup(s), chopped