Vegan Butternut Squash and Kale Soup

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Happy New Year everyone! If you are like me, the new year is a time to reassess and reintroduce some of those healthy dishes you may have forgotten about during the holidays. We spent New Year’s Eve up in Tahoe with a group of friends and had everyone contribute by cooking brunch or dinner on one of the days. It was so much fun to see everyone find their creativity in the kitchen… and we got to eat lots of yummy stuff. Anyway, one couple had some extra butternut squash so Scott and I took it home to make a yummy squash soup!

I will safely say that one of my favorite things about cooking regularly, aside from the delicious and healthy dishes we get to eat daily, is the comfort you find in the kitchen. I had a bag of roasted butternut squash and due to my experience making other soups, I didn’t feel like I needed to look at a recipe. The outcome was a hearty warm soup that even my husband (who adds extra spices to everything!!!!) agreed was just right! You really get to enjoy the natural squash flavor but there is a hint of sweet from the cinnamon and a spice from the paprika. This delicious dish is bound to start you off right in the new year.

Cheers!

Vegan Butternut Squash and Kale Soup
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 8 cups (approx 4 pounds) butternut squash, peeled and cubed
  • 2 Tbsp olive oil
  • Salt and pepper
  • 2 Tbsp coconut oil
  • 1 onion, diced (I used a yellow onion)
  • 3 cloves of garlic, diced
  • 4 cups vegetable broth
  • 1 Tbsp cinnamon
  • 1 Tbsp smoked paprika
  • ¼ cup almond milk – more depending on consistency you like your soup
  • 1 bunch kale, stems removed and roughly chopped
Instructions
  1. Heat oven to 400 degrees. Combine olive oil, squash and sprinkle with salt and pepper. Place on a roasting pan and roast for about 40 minutes or until a fork easily pokes through the squash.
  2. Add oil and onion to large pot. Sautee until onion is translucent, about 5 minutes. Add garlic and sautee another 2-3 minutes.
  3. Add squash, broth, cinnamon and paprika to pot. Bring to a boil, then simmer another 10-15 minutes. (You may need to do this longer if you roasted squash prior and it is not already warm or at room temperature. You want squash to be warmed through.)
  4. Add almond milk and either use an immersion blender or transfer to a blender. Blend until smooth.
  5. Add kale and stir until kale wilts. Salt and pepper to taste.
  6. Serve warm with any side of your choice!

 

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