Roasted Butternut Squash, Kale, and Lemon Soup

Name: Roasted Butternut Squash, Kale, and Lemon Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 butternut squash, peeled, seeds removed, chopped into 3/4-inch pieces; 2 mediums garlic cloves; 1 bunch kale, ends trimmed, leaves roughly chopped; 4 servings Kosher salt; 1 lemon, quartered; 710 milliliters homemade or store-bought low sodium vegetable or chicken stock; 4 Tbsps olive oil; 237 milliliters medium onion, chopped (about; 1 red bell pepper; 4 servings Smoked hot paprika to taste

Roasted Butternut Squash, Kale, and Lemon Soup might be just the soup you are searching for. This recipe serves 4. One serving contains 290 calories, 8g of protein, and 16g of fat. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up butternut squash, paprika, lemon, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes. It is a good option if you're following a gluten free, dairy free, and whole 30 diet.

Instructions

Adjust racks to upper middle and lower position and preheat oven to 450°F.

Equipment you will use

Oven

Add 2 tablespoons oil to a large roasting pan or rimmed baking sheet.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Sheet

Roasting Pan

Add squash, onion, and bell pepper and toss to coat. Season with salt.

Ingredients you will need

Bell Pepper

Squash

Onion

Salt

Add remaining oil to a second roasting pan or baking sheet and add kale, lemon, and garlic. Season with salt and mix well.

Ingredients you will need

Garlic

Lemon

Kale

Salt

Cooking Oil

Equipment you will use

Baking Sheet

Roasting Pan

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.

Ingredients you will need

Red Pepper

Squash

Kale

Transfer butternut squash, onion, and garlic to a blender and add the stock. Blend until smooth.

Ingredients you will need

Butternut Squash

Garlic

Onion

Stock

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Blender

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.

Ingredients you will need

Lemon Wedge

Seeds

Salt

Soup

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Sauce Pan

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.

Ingredients you will need

Red Pepper

Seeds

Kale

Soup

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Bowl