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Kale & Roasted Squash Soup

  • Yield: 6 servings 1x



For the Roasted Squash:

  • 1 butternut squash, peeled, seeded, and cubed
  • 1 acorn squash, seeded and sliced
  • Olive oil
  • Salt and pepper, to taste

For the Soup:

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 carrots, peeled and diced
  • 3 celery stalks, diced
  • 1 red bell pepper, seeded and diced
  • 4 garlic cloves, minced
  • Pinch of red pepper flakes
  • 1 teaspoon dried Italian herbs
  • 1 cup dry white wine (optional)
  • 6 cups low-sodium chicken broth
  • 1 (2-inch) parmesan cheese rind (or ΒΌ cup grated parmesan cheese)
  • 1 (14-oz) can diced tomatoes
  • 1 large bunch kale, stemmed and chopped
  • 2 cooked chicken breasts, diced
  • The roasted squash
  • Salt and pepper, to taste


For the Squash:

  1. Preheat the oven to 400F and line a rimmed baking sheet with foil or parchment. Spread the cubed squash out in an even layer on the baking sheet and drizzle with olive oil. Season with salt and pepper and give everything a toss to coat. Roast for 20-25 minutes, or until tender and caramelized in parts. Set aside.

For the Soup:

  1. While the squash is roasting, heat the oil in a large pot and add the onion, carrots, celery, and bell pepper. Sweat the veggies until softened, about 5 minutes. Add in the garlic, red pepper flakes, and dried herbs and cook for another minute.
  2. Add in the wine and chicken broth and bring to a simmer. Add the parmesan cheese rind, tomatoes, and kale and cover the pot. Cook for 10-15 minutes (or until the kale is tender).
  3. Stir in the chicken breasts and roasted squash, stirring gently. Season, to taste, with salt and pepper and then serve with additional parmesan cheese grated on top and crusty baguette on the side!