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Vegan Roasted Butternut Squash and Kale Soup

Vegan Roasted Butternut Squash and Kale Soup
Prep Time
15 min
Cook Time
1h 45 min
Yields
4 - 6 servings

Served up to hungry crowds at the 2015 PotashCorp Wintershines Warm the Heart Novice Soup Cook-Off in Saskatoon, this spicy butternut squash soup is guaranteed to warm you up.

Courtesy of Laurie Forseille, Saskatoon, Sask.

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ingredients

¼
cup (50 mL) olive oil, divided
salt to taste
pepper to taste
1
medium butternut squash, sliced lengthwise in half, seeds removed
1
small onion, chopped
4
cloves garlic, sliced
1
tsp (5 mL) garam masala
pinch hot chili powder
6
cups (1.5 L) vegetable broth
2
cups (500 mL) finely chopped kale
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directions

Step 1

In bowl, mix 2 tbsp olive oil with pinch each salt and pepper. Brush olive oil mixture on cut sides of squash.

Step 2

Place squash cut side up on ungreased baking sheet. Bake in 400ºF (200°C) oven for 1 hour or until tender. Let cool enough to handle.

Step 3

Meanwhile, in stock pot over medium-high heat, sauté onions in remaining olive oil until tender. Add garlic, garam masala and chili powder. Cook, stirring, for 1 minute.

Step 4

Add vegetable broth to onion mixture; bring to boil. Reduce heat to medium-low; simmer, covered, for 15 minutes. Remove from heat.

Step 5

Scoop squash flesh from skins and add to broth mixture. Using immersion blender, purée soup until smooth, being careful of hot splatters.

Step 6

Return pot to stove over medium-high heat; stir kale into soup. Bring soup to boil; boil for 2 minutes, stirring frequently. Reduce heat to low and simmer, covered, for 25 minutes or until kale is wilted and tender.

Step 7

Add salt and pepper to taste.

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