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Butternut Squash and Kale Soup

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“The sweetness of the squash counteracts the bitterness of the Kale. This soup is a good source of antioxidants.”

Ingredients Nutrition

  • 473.18-709.77 ml butternut squash, peeled and cubed
  • 3-5 leaf kale, removed from the stems and cut in strips
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 709.77-1182.95 ml vegetable broth or 709.77-1182.95 ml chicken broth
  • salt and pepper, if needed


  1. If desired, sautee onions undil tender and then add the rest of the ingredients except salt and pepper.
  2. Otherwise, just dump all ingredients except salt and pepper in a pot.
  3. Bring to a boil, then turn down to simmer. Let it simmer on medium-low heat about 15 minutes. It is done when squash cubes are soft but still hold their shape. If desired, add salt and/or pepper to taste.
  4. Note: I don't measure when I make this soup, the amounts of ingredients don't need to be exact.

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