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Recipe #1- Roasted Butternut Squash Soup and Kale Soup

Yikes!  My husband came home from Cosco the other day with an ENORMOUS bag of baby kale.  So thoughtful and sweet of him, as I have been running my mouth about how super healthy kale is for you.

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1.5 pounds of Baby Kale is A LOT of Kale!
So what’s an “All Things Health and Hope” blogger to do but be inspired to write Ten Super Healthy Recipes Using the Superfood Kale.  So here we go with Number 1

Roasted Butternut Squash with Kale SUPER Soup

I found this recipe on Simply Recipes website.  I shopped for all the ingredients and my hubby and I made the soup following every instruction.  There are many steps to making this soup, but the process is worth it.  It turned out delicious – hubby had 3 bowls!

I’m learning there are a least a couple different kinds of kale.  There is a large leafy variety and a much smaller, more tender variety- called baby kale. 

The recipe didn’t specify which type to use and the baby kale worked just fine.

Ingredients

3 medium carrots, peeled and quartered lengthwise

2 large tomatoes, quartered

1 large onion, cut into 8 wedges or 4 or 5 slices

1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges

6 garlic cloves

1 Tbsp olive oil

6 cups or more of vegetable broth

4 cups of finely chopped kale

3 large fresh thyme sprigs

1 bay leaf

1 15 oz can of white beans, drained

Directions

Preheat oven to 400°F (reduce heat by 25°F if using convection oven).

Brush rimmed baking sheet with a thin coat of olive oil.

(Next time I’ll roast on parchment paper for easier clean up)

Cut carrots, squash, tomatoes, and onion. Divide garlic.

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Butternut Squash, Halves, Seeded and Peeled

 

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Cut Butternut Squash into slices before roasting

Put cut carrots, squash, tomatoes, onion and garlic (unpeeled) in large bowl.

Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to oat

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Drizzle with Olive Oil, season with Salt and Pepper, Toss

Arrange carrots, squash, tomatoes, onion, and garlic on prepared baking sheet.

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 Roast vegetables until they are brown and tender, stirring occasionally, about 45 minutes.

 Cut squash and carrots into 1/2 inch pieces; set aside.

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Cut up roasted squash and carrots

Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth.

Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits

Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot.

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Chop Kale prior to adding to soup

Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.

 Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary.

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I used an electric hand blender to blend up the soup a bit after adding all ingredients

Season with salt and pepper. Discard thyme sprigs and bay leaf.

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Makes a Delicious Healthy Vegetarian and Vegan Soup

As I mentioned, this soup does involve many steps, but the outcome is worth it.

My husband announced, “You have a knack for soup” as he  was serving up his third helping. 

I think WE have a knack for making soup together.

Souper Blessed.  (Smile!)

(This soup is also gluten free making sure broth you use is gluten free.)

 

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