Winter squash and dark leafy greens are at their peak season. The abundant squash varieties: butternut, delicata, spaghetti, and acorn, are excellent sources of beta-carotene, fiber, vitamin a and potassium. Kale is full of incredible amounts of vitamins, antioxidants and anti-inflammatory properties (read more here). Eating ingredients that are in season result in better flavor, more nutrition, less processing and support in local agriculture.
These whole ingredients coupled with the fact that it’s finally cold outside, are perfect reasons to start incorporating soup to my dinner recipe rotation. Soup is a low-maintenance dish that you can throw in the pot when you get home from work and leave for 30+ minutes unattended, without the chance of ruining it. That’s a win-win in my book. This butternut squash soup recipe from my friends at Elysia Life Care is easy, satisfying and incredibly flavorful.
Here’s how you make Butternut Squash, Kale & Ginger Soup:
1 whole butternut squash
1 onion, finely chopped
3 cloves garlic, minced
1-2 inches ginger, minced
2 tbsp coconut oil
4 cups organic chicken or vegetable broth
2 cups lacinato kale, shredded
Pumpkin + sunflower seeds, to garnish
1. Preheat oven to 400 & pierce the skin of butternut squash, bake for 40-45 minutes until soft.
2. In a large soup pot, heat coconut oil and add onion, garlic and ginger until soft & fragrant.
3. Remove squash from oven. Once cooled enough to touch, cut in half, remove seeds and peel flesh away from skin.
4. Add squash and broth to the pot.
5. Using an immersion blender, blend well. Or, if you have a high-speed blender you can pour contents into there and blend.
6. Return to the pot if you used a blender, and add kale until wilted (but still bright green).
7. Plate and garnish with seeds. ENJOY!
Thanks to Elysia Life Care for the recipe!