Appetizers / Soups / Salads

Butternut Squash and Kale Soup is for Soup.

Butternut Squash and Kale Soup takes 10 minutes to prepare.

Butternut Squash and Kale Soup takes 25 minutes to cook.

Butternut Squash and Kale Soup makes 5 servings.

The ingredients for Butternut Squash and Kale Soup are:

12 oz. Butternut Squash, diced
4 cups Vegetable Broth
1 small Onion, chopped
1/2 large Apple, peeled and cut into chunks
150 gram(s) Stop & Shop Frozen Chopped Kale, approx. 5 1/2 oz.
1 can kidney Beans, drained and rinsed
1/4 tsp Salt
1/8 tsp Pepper, black
1/4 tsp Nutmeg, ground

Here is how you make Butternut Squash and Kale Soup:

In a large stock pot, combine broth, squash, onion and apple. Cover and bring to a boil over high heat. Uncover pot, reduce heat to low and simmer until squash is very tender, about 10 minutes.Puree soup in pot using an immersion blender, or puree in blender in batches.Stir in kidney beans and kale , heat through. Stir in salt, pepper and nutmeg. Serving Size: Makes 5 1-1/2 cup servings Number of Servings: 5Recipe submitted by SparkPeople user DEANA1003.

The nutritional information for Butternut Squash and Kale Soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 141.0

• Total Fat: 0.5 g
• Cholesterol: 0.0 mg
• Sodium: 1,187.8 mg
• Total Carbs: 28.8 g
• Dietary Fiber: 9.2 g
• Protein: 6.2 g

The dietary needs meet for Butternut Squash and Kale Soup is Vegetarian