Recipe of Speedy Roasted Butternut Squash and Kale Soup

Roasted Butternut Squash and Kale Soup.

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, roasted butternut squash and kale soup. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Roasted Butternut Squash and Kale Soup is one of the most well liked of current trending foods in the world. It's enjoyed by millions daily. It's simple, it is quick, it tastes delicious. They are nice and they look wonderful. Roasted Butternut Squash and Kale Soup is something that I've loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook roasted butternut squash and kale soup using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Roasted Butternut Squash and Kale Soup:

1. {Make ready 3 of Carrots Medium , peeled.
2. {Get quartered 2 of Tomatoes Large ,.
3. {Take 8 wedges of Onion Large , cut into 1.
4. {Make ready 1/2 of Butternut Squash , peeled and seeded.
5. {Prepare 6 Cloves of Garlic , peeled.
6. {Make ready 6 Cups of Chicken Vegetable Broth or.
7. {Take 4 Cups of Kale , chopped.
8. {Make ready 3 Sprigs of Thyme Fresh.
9. {Get 2 of Bay Leaf.
10. {Get of Olive Oil.

Instructions to make Roasted Butternut Squash and Kale Soup:

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!.

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