Roasted Butternut Squash, Kale, And Lemon Soup Recipe Recipe

Name: Roasted Butternut Squash, Kale, And Lemon Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 1 butternut squash, peeled, seeds removed, chopped into 3/4-inch pieces; 1 medium onion, chopped (about 1 cup); 1 red bell pepper; Kosher salt; 1 bunch kale, ends trimmed, leaves roughly chopped; 1 lemon, quartered; 2 medium garlic cloves; 3 cups homemade or store-bought low sodium vegetable or chicken stock; Smoked hot paprika to taste

Servings: persons

4 tablespoons olive oil
1 butternut squash, peeled, seeds removed, chopped into 3/4-inch pieces
1 medium onion, chopped (about 1 cup)
1 red bell pepper
Kosher salt
1 bunch kale, ends trimmed, leaves roughly chopped
1 lemon, quartered
2 medium garlic cloves
3 cups homemade or store-bought low sodium vegetable or chicken stock
Smoked hot paprika to taste

1
Adjust racks to upper middle and lower position and preheat oven to 450u00b0F. Add 2 tablespoons oil to a large roasting pan or rimmed baking sheet. Add squash, onion, and bell pepper and toss to coat. Season with salt. Add remaining oil to a second roasting pan or baking sheet and add kale, lemon, and garlic. Season with salt and mix well. Place squash on top rack and kale on lower rack and cook, stirring every 10 minutes or so, until squash and red pepper are tender and kale is crispy, about 20 minutes for the kale and 30 minutes for the squash.
2
Transfer butternut squash, onion, and garlic to a blender and add the stock. Blend until smooth. Pour this mixture into a large saucepan set over medium heat. Being careful not to add any seeds, squeeze the roasted lemon wedges into the soup and season with salt to taste.
3
When the red pepper is cool enough to handle, remove skin, stem, and seeds, and roughly chop the flesh. Ladle the soup into four bowls. Top with a handful of roasted kale and a quarter of the chopped red pepper. Sprinkle some paprika over everything and serve.

704

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 tablespoons olive oil, 1 butternut squash, peeled, seeds removed, chopped into 3/4-inch pieces, 1 medium onion, chopped (about 1 cup), 1 red bell pepper, and more.

Yes, Roasted Butternut Squash, Kale, And Lemon Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Butternut Squash, Kale, And Lemon Soup Recipe

How did you like this recipe?

Frequently Asked Questions