Roasted butternut squash soup with kale

Roasted butternut squash soup with kale

1 medium butternut squash or 1⁄2 large
1 can of cannellini beans
1 onion diced
4 cloves garlic, minced
1 bay leaf
1⁄4 extra virgin olive oil
1 cup of kale, chopped

Cut the squash in half, scoop out seeds and coat with oil. Roast on a sheet pan at 400 till fork tender. Sauté the onion until slightly caramelized add garlic sauté for 2 min add the squash. Add the beans with the liquid. Add three cups water, bring to a boil, turn down heat and allow simmering with the lid on for about 15 min. In a blender puree all contents together. Add soup back to the pot and add the chopped kale. Cook for another 5-7 min.



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