Butternut Squash and Kale Soup

Name: Butternut Squash and Kale Soup
Total time: 60 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 1 tablespoon olive oil; ½ medium onion, (chopped); ¾ cup peeled and chopped carrot ((about 2 large)); ¾ cup chopped celery ((about 3 large stalks)); 2 tablespoons chopped green onions; ¼ to ½ teaspoon garlic salt; 6 cups fat free chicken or vegetable broth; 2 cups water; 4 cups 1-inch chopped butternut squash; 2 cups torn/chopped kale leaves; 2 to 3 sprigs fresh rosemary or thyme; One 15.5-ounce can white beans, (rinsed and drained); kosher salt and freshly ground black pepper, (to taste); grated Parmesan cheese, (for serving (optional))

Love this totally delicious, healthy soup recipe!

⏱️ 60 menit 🔪 Persiapan: 25 menit 🔥 Masak: 35 menit 📊 Sedang 👁️ 20 dilihat

👨‍🍳 Mulai Masak

Foto: RecipeGirl

Bahan-bahan

8 porsi

1 tablespoon olive oil
½ medium onion, (chopped)
¾ cup peeled and chopped carrot ((about 2 large))
¾ cup chopped celery ((about 3 large stalks))
2 tablespoons chopped green onions
¼ to ½ teaspoon garlic salt
6 cups fat free chicken or vegetable broth
2 cups water
4 cups 1-inch chopped butternut squash
2 cups torn/chopped kale leaves
2 to 3 sprigs fresh rosemary or thyme
One 15.5-ounce can white beans, (rinsed and drained)
kosher salt and freshly ground black pepper, (to taste)
grated Parmesan cheese, (for serving (optional))

Langkah-langkah

Heat the olive oil in a large soup pot, then add the onion, carrot, celery, scallions and garlic salt. Cook and stir 5 to 6 minutes, or until vegetables begin to soften.
Add the broth, water and butternut squash. Bring to a boil, then reduce the heat to low and simmer for 15 minutes. Add the kale and herbs and simmer an additional 10 minutes. Stir in the beans and heat through. Remove the fresh herb sprigs and discard. Season to taste with salt and pepper, and serve. Sprinkle individual servings with Parmesan cheese, if desired.