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Squash and Kale Soup Recipe

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This recipe for Squash and Kale Soup is from The Delany Girls' Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 butternut squash (about 4 cups peeled and cubed)
2 leeks
1 bunch curly kale
1 tbsp. butter
1 tbsp. olive oil
6 cups water or vegetable stock
1 tsp salt
1/2 tsp. pepper
nutmeg - to taste
Directions:
Directions:
Clean and slice the leeks in half rounds and saute them in the bottom of your soup pot in the olive oil and butter until soft. Add the cubed squash and continue to saute' for a few minutes. Add the water (for a richer-tasting soup, use vegetable stock), salt and pepper. Bring to a boil and then turn down to simmer, covered, for 20-30 minutes until squash is soft and soupy yet retains some of its chunky texture.

Chop or tear the kale leaves into small pieces and stir into the soup, cooking for another 5-10 minutes. The kale should be tender and a bivrant darker green. Add a dash of nutmeg or grate fresh nutmeg into the soup.

 

 

 

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