Roasted Butternut Squash and Kale Soup

Name: Roasted Butternut Squash and Kale Soup
Total time: 7200 s
Yield: 6-serving
Cuisine: Indian
Ingredients: 3 Carrots Medium , peeled; quartered 2 Tomatoes Large ,; 8 wedges Onion Large , cut into 1; 1/2 Butternut Squash , peeled and seeded; 6 Cloves Garlic , peeled; 6 Cups Chicken Vegetable Broth or; 4 Cups Kale , chopped; 3 Sprigs Thyme Fresh; 2 Bay Leaf; Olive Oil

Nadine @cook_7799185

Delicious, healthy, and hearty winter vegetable soup!

Nadine @cook_7799185

Delicious, healthy, and hearty winter vegetable soup!

Saved

Ingredients

120 mins

6-serving

3Carrots Medium , peeled
quartered 2Tomatoes Large ,
8 wedgesOnion Large , cut into 1
1/2Butternut Squash , peeled and seeded
6 ClovesGarlic , peeled
6 CupsChicken Vegetable Broth or
4 CupsKale , chopped
3 SprigsThyme Fresh
2Bay Leaf
Olive Oil

Saved

Steps

120 mins

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!