Butternut & Kale Soup
In case you can’t tell, I love autumn. The colors, the smells, the flavors… fall is by far my favorite season, and it’s something I really missed out on living in the south for so many years. This week I’ve been following Happy Herbivore’s very autumn meal plan. Lunch for today was going to be her Butternut squash soup, but I kicked it up a notch with some leftover chopped kale in the fridge.
5 cups chopped kale1 large container cubed butternut squash1.5 cups veggie stock, divided (I used a “better than beef” veggie bouillon)curry powder, salt
1) Boil the butternut squash chunks in about a quart of water until they’re tender. Drain and return to pot. Add about 1.5 tsp of curry powder and blend with an immersion blender (or in a regular blender if you don’t have one. But seriously, you should get an immersion blender. Those things are great.)2) Meanwhile, heat 1 cup of veggie stock in a separate pot, and add the kale. Cover and cook until the kale is bright green and tender.3) Add the kale and hot veggie stock to the pureed butternut squash, stirring to combine. Add another half cup of veggie stock or more as needed. Season liberally with salt, if desired!
This makes two large portions for a hearty plant based lunch.

Butternut & Kale Soup

In case you can’t tell, I love autumn. The colors, the smells, the flavors… fall is by far my favorite season, and it’s something I really missed out on living in the south for so many years. This week I’ve been following Happy Herbivore’s very autumn meal plan. Lunch for today was going to be her Butternut squash soup, but I kicked it up a notch with some leftover chopped kale in the fridge.

5 cups chopped kale
1 large container cubed butternut squash
1.5 cups veggie stock, divided (I used a “better than beef” veggie bouillon)
curry powder, salt

1) Boil the butternut squash chunks in about a quart of water until they’re tender. Drain and return to pot. Add about 1.5 tsp of curry powder and blend with an immersion blender (or in a regular blender if you don’t have one. But seriously, you should get an immersion blender. Those things are great.)
2) Meanwhile, heat 1 cup of veggie stock in a separate pot, and add the kale. Cover and cook until the kale is bright green and tender.
3) Add the kale and hot veggie stock to the pureed butternut squash, stirring to combine. Add another half cup of veggie stock or more as needed. Season liberally with salt, if desired!

This makes two large portions for a hearty plant based lunch.

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