I made this simple soup to eat light and detox a bit this week before the big Thanksgiving feasts. Inspired by a beautiful bunch of kale I picked up at market and the last little butternut squash from our summer garden, this recipe is perfect for #MeatlessMonday and the cold temps that have rolled in. One pot makes enough to get you through a couple nights of easy meals during a busy week.
Kale & Butternut Squash Soup
1 onion, chopped
2 stalks celery, chopped
3 gloves garlic, minced
1 small butternut squash, peeled, seeded and cubed
2 32-ounce boxes vegetable (or chicken) stock (I actually strongly prefer the taste of chicken stock in most of my soups, so if you’re not strictly vegetarian recommend the richness for this soup)
1 teaspoon thyme
1 teaspoon rosemary
1 bay leaf
Salt and pepper
For garnish: Parmesan or Pecorino Romano and red pepper flakes (optional)
- Saute onion and celery about 10 minutes, add garlic and saute 2 minutes more.
- Add stock, thyme, rosemary, bay leaf, salt and pepper.
- Simmer on low for about 45 minutes and serve with a heavy sprinkle of Parmesan or Pecorino Romano and red pepper flakes (optional).