Phil and I are committing to eating a more plant-based diet. We will still eat fish and the occasional roasted chicken, but I am going to be cooking vegetarian more often than not. Not only is this way of eating healthier (see The China Study), it is also less expensive (my grocery store bills are down by about 30%) and it makes us both feel better (less acid reflux, more energy).
I am having alot of fun finding recipes that taste amazing and are filling. This soup caught my eye because I love butternut squash. With fall just around the corner, I am craving my favorite winter squash. When I saw this recipe, I just knew it was going to be perfect. I was looking for a dish that would serve as my dinner and as a few lunches this week.
This is a must-try recipe! I was actually surprised by how delicious it was. The creamy sweetness of the butternut squash compliments the bitterness of the silky kale. One small bowl and I was absolutely stuffed.
recipe courtesy of Simply Recipes</p>
3 medium carrots, peeled and quartered lengthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
6 garlic cloves, peeled (use less garlic if like)
1 Tbsp olive oil
6 cups or more of vegetable or chicken broth
4 cups of finely chopped kale
3 large fresh thyme sprigs
1 bay leaf (I left this out because I couldn't find it)
1 15 oz can of Great Northern white beans, drained
Preheat oven to 400°F (reduce heat by 25°F if using convection oven). Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occassionally, about 45 minutes.
Cut squash and carrots into 1/2 inch pieces; set aside. Place garlic cloves in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.
Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.
Can be made a day ahead.