I was so excited about this fall dish… then I had a vision of how to make it even more fall fabulous. After already returning home from buying all the ingredients, I marched myself back to the store to get some fresh cranberries. I had never actually cooked with fresh cranberries before so I had no idea if it was going to work or not, but it came out exactly as I had imagined. You never know until you try, right?…
It is definitely becoming soup weather here in SF. This is your rainy Sunday afternoon kind of soup as it is a bit time consuming but definitely worth every minute of it!!!
Kale and Roasted Vegetable Soup
- 3 medium carrots, peeled and quartered lengthwise
- 2 large tomatoes, quartered
- 1 large onion, cut into 8 wedges or 4 or 5 slices
- ½ small butternut squash, peeled, seeded, cut lengthwise into ½ 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 Great Northern white beans, drained or homemade beans!
- Preheat oven to 400°F. Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occasionally, about 45 minutes.
- Cut squash and carrots into ½ inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour ½ cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5½ cups broth, kale, thyme and bay leaf to pot. 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. Season with salt and pepper. Discard thyme sprigs and bay leaf.
Photo Credit: Simply Recipes