Butternut Squash and Kale Soup
If you don't have an immersion blender to make this soup, you can use a regular blender to blend the vegetables and the liquid together. You can also use vegetable broth instead of chicken broth for a vegan dish.
Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner. To order directly from the American Diabetes Association, click here.
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- Prep time
- 20 min
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- Cook time
- 35 min
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- Servings
- 4 Servings
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- Serving size
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1 cup
Ingredients
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large sweet onion (cut into wedges)
- 1
- 1
-
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cubed butternut squash (about 3/4-inch cubes)
- 4 cups
- 4 cups
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-
olive oil
- 1 tbsp
- 1 tbsp
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fresh ground black pepper
- to taste
- to taste
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dried thyme
- 1 tsp
- 1 tsp
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low sodium chicken broth
- 1 (14.5 oz) can
- 1 (14.5 oz) can
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water
- 3/4 cup
- 3/4 cup
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chopped kale
- 3 cup
- 3 cup
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Directions
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Preheat oven to 425 degrees F.
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Line a large baking pan with aluminum foil and spread onion and squash over foil in a single layer. Drizzle vegetables with olive oil and toss lightly to coat; then season with pepper and thyme. Place in oven and bake for 30-35 minutes, or until vegetables are cooked through and starting to brown. Note: take vegetables out at least one during cooking to stir.
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Combine roasted vegetables, chicken broth and water in a large saucepan and use an immersion blender to blend ingredients together until smooth.
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Heat blended soup over medium heat until heated through, then stir in kale and cook until wilted, about 3 minutes.
Reviews
Write a Review-
It says chicken broth instead of vegetable broth or even chicken OR vegetable broth.