Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, roasted butternut squash and kale soup. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Roasted Butternut Squash and Kale Soup is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Roasted Butternut Squash and Kale Soup is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have roasted butternut squash and kale soup using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Roasted Butternut Squash and Kale Soup:

1. Make ready 3 Carrots Medium , peeled
2. Make ready quartered 2 Tomatoes Large ,
3. Make ready 8 wedges Onion Large , cut into 1
4. Make ready 1/2 Butternut Squash , peeled and seeded
5. Make ready 6 Cloves Garlic , peeled
6. Prepare 6 Cups Chicken Vegetable Broth or
7. Make ready 4 Cups Kale , chopped
8. Prepare 3 Sprigs Thyme Fresh
9. Make ready 2 Bay Leaf
10. Make ready Olive Oil

Steps to make Roasted Butternut Squash and Kale Soup:

1. Preheat oven to 400 degrees. Brush a baking pan or sheet with a thin coat of olive oil. Chop the carrots and butternut squash into 1/2 inch pieces.
2. Place the carrots, squash, tomatoes, onion, and garlic in the baking pan. Drizzle with more olive oil and sprinkle with salt and pepper. Toss the vegetables to coat them with the oil, salt and pepper.
3. Roast the vegetables for about 45 min - 1 hour, until they are brown and tender. Stir occasionally.
4. Remove the garlic, tomato, and onion from the pan. Place in a blender or food processor and puree until smooth.
5. Add the broth to the pot, along with the puree. Add the bay leaves, thyme, and kale. Bring to a boil, then reduce the heat and simmer uncovered until the kale is tender, about 30 min.
6. Add the carrots and squash to the soup. Simmer for about 10 - 15 min, adding more broth if necessary. Add salt and pepper to taste. Serve and enjoy!

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