How to Make Yummy Roasted Butternut Squash and Kale Soup

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Roasted Butternut Squash and Kale Soup

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Roasted Butternut Squash and Kale It is one of my favorites recipe For mine, I am going to make it a little bit unique. This will be really deliciou

The Ingredients need to make Roasted Butternut Squash and Kale Soup:
  1. You need 3 of Carrots Medium , peeled
  2. Prepare quartered 2 of Tomatoes Large ,
  3. You need 8 wedges of Onion Large , cut into 1
  4. You need 1/2 of Butternut Squash , peeled and seeded
  5. It’s 6 Cloves of Garlic , peeled
  6. It’s 6 Cups of Chicken Vegetable Broth or
  7. You need 4 Cups of Kale , chopped
  8. Prepare 3 Sprigs of Thyme Fresh
  9. Prepare 2 of Bay Leaf
  10. Prepare of Olive Oil
Step to make Roasted Butternut Squash and Kale Soup:
  1. Preheat oven to 400 degree Brush a baking pan or sheet with a thin coat of olive oil. Chop the carrots and butternut squash into 1/2 inch piece
  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
  6. Add the carrots and squash to the Simmer for about 10 - 15 min, adding more broth if necessary. Add salt and pepper to taste. Serve and enjoy!

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