Appetizers / Soups / Salads

Mushroom kale squash soup is for Soup.

Mushroom kale squash soup takes 20 minutes to prepare.

Mushroom kale squash soup takes 20 minutes to cook.

Mushroom kale squash soup makes 6 servings.

The ingredients for Mushroom kale squash soup are:

8.0 oz Ricotta Cheese, part skim
Lemon Juice from half a lemon
1.5 tsp Salt
1.5 tsp Pepper, black
2.0 tbsp Olive Oil
1.0 tsp Thyme, ground
2.0 clove Garlic
1.0 large Onions, raw
2.0 cup, cubes Butternut Squash
3.0 cup, pieces or slices Mushrooms, fresh
12.0 cup, chopped Kale

Here is how you make Mushroom kale squash soup:

Mix salt, pepper into ricotta and put aside in fridge. Heat oil, chop garlic, and add to pot with thyme. Cook a few minutes..low to medium heat. Chop onions and add. Peel skin and remove seeds from squash. (You may want to do ahead of time.) Add squash, cover and stir occasionally. Add 12 cups water gradually. Slice and add mushrooms and kale..chop kale up good! Simmer until kale is soft. When you serve, stir in a portion of the ricotta for extra seasoning...or not!Serving Size: Serves 6Number of Servings: 6.0Recipe submitted by SparkPeople user ADVENTUREGRRL2.

The nutritional information for Mushroom kale squash soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 213.0

• Total Fat: 8.8 g
• Cholesterol: 11.7 mg
• Sodium: 694.1 mg
• Total Carbs: 27.9 g
• Dietary Fiber: 8.3 g
• Protein: 11.4 g

The dietary needs meet for Mushroom kale squash soup is Low Carb