Elaines Butternut Squash And Kale Soup |
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Prep Time: 0 Minutes Cook Time: 160 Minutes |
Ready In: 160 Minutes Servings: 6 |
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A hearty, delicious, creamy soup created from fresh butternut squash, skin and seeds included... paired with fresh kale, this soup is an extremely healthy, yet delicious appetizer dish. Ingredients:
1/2 large butternut squash, washed, skin on, and seeds intact, in one piece... |
***see note please |
2 cups (approximately 20 leaves) of fresh kale |
1 tsp salt |
1 tsp black pepper |
2 tbsp dehydrated onion, or 1/2 medium onion, raw |
3 cups water |
2 1/2 cups chicken stock |
1 tbsp honey |
1/2 tsp vanilla |
***see note please |
1/2 cup heavy cream or half n'half cream |
Directions:
1. Cook the uncut half of the squash slowly in the water, ensuring you use the section which contains the seeds
2. Cook until squash is tender, and breaks apart easily with a knife.
3. turn the squash as it cooks for even softening
4. add the onion, chicken stock, salt & pepper, honey, and vanilla
5. break the kale into small pieces, and add to the pot
6. cook until the squash is fall-apart tender, and the kale is well wilted
7. puree the mixture well with an immersion blender so all skin and seeds are crushed
8. add the cream to the soup slowly, and combine well
9. ENJOY! :+D
10. NOTE:
11. This soup was done on my BBQ side burner.
12. The reason I cooked the squash in one chunk was to slowly infuse its flavor into the water.
13. The reason I added the vanilla was to enhance the natural flavors of the soup ingredients. The small amount of vanilla used does not impart any vanilla flavor to the finished dish.
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