Yesterday got really snowy and sad outside, so I warmed things up with this delicious butternut squash and kale soup:
Based upon this recipe from Recipe Girl, I made a few modifications to make this soup a bit more economical
(read: affordable for this broke college gal). It made four large servings, meaning I get to enjoy one a day until I head to California for the weekend! Here’s my modified recipe:
1 Butternut Squash, peeled, diced, and roasted for 20-30 minutes in the oven (I drizzled some olive oil, salt, and pepper on top)
1-2 Tbsp olive oil
3 Stalks Celery, diced
3 Carrots, diced
1/2 Onion, diced
2 cloves garlic, smashed and cut into tiny pieces
1 box low-sodium broth (I used chicken because I had it on hand, but if I were feeling vegan I would have gone with veg broth, of course)
1 can great northern beans, thoroughly rinsed and drained
About 3 cups Kale, torn (but I say throw in as much as you’d like!)
2 Tsp Dried Thyme (this was all I had on hand… The original recipe called for fresh thyme and rosemary. I say just invade your spice rack and get inventive!)
1. Place butternut squash on a cookie sheet, drizzle with 1 Tbsp olive oil season with salt and pepper, and roast in a 375 degree oven for 20-30 minutes (about as long as it’ll take to assemble everything else)
2. In a large pot, drizzle 1 Tbsp olive oil and add celery, carrots, and onion. Stir. Once they start getting soft (about 3 minutes), add the garlic and spices (in this case, thyme).
3. About 5 minutes after adding the garlic, add your broth and, once it reaches a boil, cover and let simmer for 10-15 minutes.
4. Add squash, beans, and kale. Let simmer for another 10 minutes.
5. Serve! Makes 4 servings, and is GREAT as a leftover.
Want to try out this recipe? PLEASE do - and tell me what you think! I’m obsessed with this goodness, and know you will be too!