Prep Time: 20 minutes | Cook Time: 30 minutes | Serves: 8-10- (depending on your hungry level)
Winter squashes are the perfect cold weather food to add to your daily meals. Butternut squash a thinner skinned sweet squash is high in natural sugars, complex carbohydrates, vitamins A & C and so delicious. This brothy style soup
is so easy to prepare and so satisfying. Substitute kale for other dark leafy greens; spinach, Swiss chard or your favorite greens.
Ingredients
- 2 Tablespoon, coconut oil or olive oil
- 1 each, leek, white part, cleaned and small dice
- 3 cloves, garlic, minced
- 4 stalks, celery, small dice
- 1 medium, butternut squash, peeled, seeds removed, medium dice
- 2 Tablespoon, tomato paste
- 1/2 teaspoon, thyme , dry
- 1/4 teaspoon, nutmeg, ground
- 1 bunch, kale, stems removed, chopped into bite sized pieces
- 8 cups, vegetable or chicken stock
- Salt and fresh ground pepper to taste
- Optional- 2 cups , cooked grains (quinoa, wild rice, long grain brown rice)
Method
- Heat soup pot over medium heat, add coconut oil. Saute leeks, garlic and celery for 2-3 minutes until softened slightly, add butternut squash and toss to combine, saute for several minutes longer.
- Add tomato paste, thyme and nutmeg and stir to combine, saute for a few minutes to lightly brown and caramelize tomato paste.
- Add stock, cover pot and simmer for 10-12 minutes until butternut squash is almost cooked.
- Add Chopped kale to soup, stir and cook for an additional 8-10 minutes until kale is soft.
- Taste and add salt and pepper as needed.
- Add grains if desired & sprinkle with a little Parmesan or vegan Parmesan cheese
- Enjoy your warm bowl of nourishing homemade soup!