Butternut Squash And Kale Soup Recipes

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BUTTERNUT SQUASH AND KALE SOUP



Butternut Squash and Kale Soup image

The sweetness of the squash counteracts the bitterness of the Kale. This soup is a good source of antioxidants.

Provided by Marlena

Categories     Greens

Time 26m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 -3 cups butternut squash, peeled and cubed
3 -5 leaves kale, removed from the stems and cut in strips
1/2 onion, chopped
1 garlic clove, minced
3 -5 cups vegetable broth or 3 -5 cups chicken broth
salt and pepper, if needed

Steps:

  • If desired, sautee onions undil tender and then add the rest of the ingredients except salt and pepper.
  • Otherwise, just dump all ingredients except salt and pepper in a pot.
  • Bring to a boil, then turn down to simmer. Let it simmer on medium-low heat about 15 minutes. It is done when squash cubes are soft but still hold their shape. If desired, add salt and/or pepper to taste.
  • Note: I don't measure when I make this soup, the amounts of ingredients don't need to be exact.

Nutrition Facts : Calories 38.4, Fat 0.1, Sodium 3.3, Carbohydrate 9.8, Fiber 1.6, Sugar 2.1, Protein 0.9

TOMATO SOUP WITH SQUASH AND KALE



Tomato Soup with Squash and Kale image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
3 slices thick-cut bacon, finely chopped
1 large onion, chopped
Kosher salt and freshly ground pepper
4 cloves garlic, minced
2 teaspoons chopped fresh thyme
1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand
4 cups low-sodium chicken broth
1 pound butternut squash (about 1/2 squash), peeled and cut into 1/2- to 3/4-inch pieces
1 bunch kale, leaves chopped and tender stems finely chopped
2 cups oyster crackers
1 1/2 teaspoons paprika

Steps:

  • Preheat the oven to 350˚ F. Line a baking sheet with parchment paper. Heat 2 tablespoons olive oil in a large dutch oven or other heavy pot over medium-high heat. Add the bacon, onion and a big pinch each of salt and pepper. Cook, stirring, until the onion is tender, 6 to 8 minutes. Add the garlic and thyme and cook until softened, about 1 minute.
  • Add the tomatoes, chicken broth, 1/2 teaspoon salt and a few grinds of pepper to the pot; bring to a boil. Add the squash and kale; return to a boil. Reduce to a steady simmer and cook, stirring occasionally, until the squash and kale are very tender, 15 to 18 minutes. Season with salt and pepper, if needed.
  • Meanwhile, combine the oyster crackers, remaining 2 tablespoons olive oil, the paprika and a big pinch of salt in a medium bowl. Toss until evenly coated. Spread out on the prepared baking sheet and bake, stirring once, until lightly browned and toasted, about 10 minutes.
  • To serve, divide the soup among bowls and top with some of the spiced oyster crackers. Serve the remaining crackers on the side.

Nutrition Facts : Calories 450, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 9 milligrams, Sodium 1137 milligrams, Carbohydrate 53 grams, Fiber 9 grams, Protein 16 grams, Sugar 10 grams

BUTTERNUT SQUASH, KALE, AND CHANTERELLE MUSHROOM SOUP



Butternut Squash, Kale, and Chanterelle Mushroom Soup image

This is a lovely broth-based butternut squash soup that screams out 'fall!' I used chanterelle mushrooms, but shiitakes or any other wild mushrooms will work great too!

Provided by Semichee

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 13

2 teaspoons olive oil
½ medium sweet onion, diced
6 chanterelle mushrooms, trimmed and sliced
1 pinch salt
1 teaspoon butter, or as needed
2 cloves garlic, pressed
3 cups vegetable broth
2 cups cubed peeled butternut squash in 1/2-inch pieces
1 bay leaf
ground black pepper to taste
1 pinch curry powder
5 leaves kale, stems removed, thinly sliced
salt to taste

Steps:

  • Heat oil in a large pot over medium heat. Add onion and cook until tender, about 5 minutes. Increase heat to medium-high and add mushrooms and salt. Cook until golden brown, 2 to 3 minutes.
  • Stir butter into mushrooms and let melt fully. Add garlic and cook for 2 minutes. Add broth, squash, and bay leaf. Season with pepper and curry powder. Bring to a boil, reduce to a simmer, and partially cover the pot. Cook until squash is soft, about 15 minutes.
  • Stir kale into the pot and cook until tender, about 5 minutes. Remove and discard bay leaf. Season with salt and pepper to taste, if desired.

Nutrition Facts : Calories 115.5 calories, Carbohydrate 17.9 g, Cholesterol 2.7 mg, Fat 4.1 g, Fiber 3.4 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 449.9 mg, Sugar 4.7 g

TURKEY SAUSAGE, BUTTERNUT SQUASH & KALE SOUP



Turkey Sausage, Butternut Squash & Kale Soup image

Kale and butternut squash are two of my favorite fall veggies. This low-fat soup combines them. If you love sweet potatoes, sub them for the squash. -Laura Koch, Lincoln, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 5

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1 medium butternut squash (about 3 pounds), peeled and cubed
2 cartons (32 ounces each) reduced-sodium chicken broth
1 bunch kale, trimmed and coarsely chopped (about 16 cups)
1/2 cup shaved Parmesan cheese

Steps:

  • In a stockpot, cook sausage over medium heat until no longer pink, breaking into crumbles, 8-10 minutes., Add squash and broth; bring to a boil. Gradually stir in kale, allowing it to wilt slightly between additions. Return to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 15-20 minutes. Top servings with cheese.

Nutrition Facts : Calories 163 calories, Fat 5g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 838mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 5g fiber), Protein 13g protein.

BUTTERNUT SQUASH, FARRO, AND KALE



Butternut Squash, Farro, and Kale image

Super fast and surprisingly good. Add goat cheese if desired.

Provided by msbalboa

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 6

Number Of Ingredients 10

1 (16 ounce) package steam-in-bag, frozen butternut squash cubes (such as Archer Farms®)
1 (8.8 ounce) package cook-in-bag, quick-cooking farro
olive oil, or to taste
1 clove garlic, or to taste, crushed
1 bunch kale, roughly chopped
1 ½ skinless, boneless chicken breast halves
1 ½ cups cream of chicken soup
¼ cup golden raisins, or to taste
¼ cup pine nuts, or to taste
salt to taste

Steps:

  • Tear a vent into the corner of the bag of butternut squash, cook in microwave oven until tender, about 5 minutes or as stated on package.
  • Tear a vent into the corner of the bag of farro; cook in microwave oven until tender and the moisture is absorbed, about 90 seconds or as stated on package.
  • Heat olive oil in a large pot over medium heat. Cook garlic in oil until fragrant, 1 to 2 minutes; add kale and cook until wilted, 3 to 5 minutes.
  • Stir squash and farro together with the garlic; season with salt. Add chicken to the squash mixture; cook and stir until the chicken pieces are no longer pink in the center, 5 to 7 minutes.
  • Pour chicken soup over the chicken mixture. Stir raisins and pine nuts into the mixture; cook until everything is heated through, 5 to 10 minutes.

Nutrition Facts : Calories 398.9 calories, Carbohydrate 56.8 g, Cholesterol 22.1 mg, Fat 12.7 g, Fiber 6.1 g, Protein 18.2 g, SaturatedFat 2.3 g, Sodium 492.4 mg, Sugar 6.3 g

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