Kale and Roasted Butternut Squash Soup
0
Points®
Temps total: 1 h • Préparation: 30 min • Cuisson: 30 min • Portions: 8 • Difficulté: Facile
Save time – look for already cubed, peeled squash at your supermarket.
Ingrédients
Olive oil cooking spray
5 spray(s)
Butternut squash
6 cup(s), cubed
Onion
2 cup(s), chopped
Carrots
2 cup(s), diced
Celery
2 cup(s), diced
Kosher salt
1 tsp(s), divided
Black pepper
¼ tsp(s), divided
Fresh sage
2 tbsp(s), chopped, divided
Minced garlic
2 tsp(s)
Crushed red pepper flakes
⅛ tsp(s)
Reduced-sodium chicken broth
4 cup(s), or vegetable broth
Kale
4 cup(s), baby variety
Fresh lemon juice
1 tsp(s)
Fresh parsley
¼ cup(s), chopped
Instructions
1
Preheat oven to 425°F. Line a baking pan with parchment paper.
2
Spread squash in an even layer on prepared pan and coat lightly with cooking spray; season with 1/2 tsp salt and 1/8 tsp black pepper. Roast until lightly browned, stirring once halfway through, about 30 minutes.
3
While squash roasts, coat a large soup pot with cooking spray; heat over medium heat. Add onion, carrot and celery; season with remaining 1/2 tsp salt and 1/8 tsp black pepper. Cook, stirring frequently, until vegetables soften, 8-10 minutes. Add 1 Tbsp sage, garlic and red pepper flakes; cook, stirring a few times, 1 minute. Stir in broth and increase heat to high; bring to a boil. Reduce heat to medium-low; simmer, covered, 10 minutes.
4
Stir in kale, roasted squash, remaining 1 Tbsp sage and lemon juice; serve garnished with parsley.
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