Butternut Squash And Apple Soup With Beets And Kale
Recipe type: soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
Butternut squash combines with apples and turmeric for the most amazing and healthful soup ever. And, as if that wasn't enough... the toppings are garlicky kale and shredded beets!
  • For soup:
  • 1 Tbs ghee or grassfed butter
  • 1-1/2 lb butternut squash chunks
  • 1 med onion, roughly chopped
  • 1-inch piece of fresh turmeric root, peeled and sliced
  • 1 cinnamon stick
  • 1 large apple, peeled and cut into chunks
  • 1 tsp curry powder
  • sea salt to taste
  • 1-1/2 cups vegetable broth
  • 4 large sage leaves, chopped
  • For kale:
  • 1 Tbs extra virgin olive oil
  • 6 garlic gloves, sliced
  • 2 cups finely shredded lacinto (black) kale leaves
  • shredded raw beets (for topping)
  • extra sage leaves, chopped (for topping)
  1. In a large soup pot, over medium-high heat, melt the ghee. Add the squash, onion, cinnamon stick, apple, and curry powder. Season with salt.
  2. Season with salt and stir for about 5 minutes, until the veggies start to soften a bit and everything is coated well.
  3. Pour in the broth. Stir. Bring to a boil, then reduce the heat to a simmer. Cover and let cook about 30 minutes, or until the squash is soft.
  4. Meanwhile, make the kale: In a medium skillet, heat the oil over medium-high heat, and saute the garlic until it is just starting to brown (but don't burn it!).
  5. Add the kale to the skillet, Raise the heat to high and with your tongs, toss the kale continuously until it's all coated with the garlicky oil. Then turn off the heat. This should only take about 1 minute. Season with salt.
  6. When the soup is done cooking, discard the cinnamon stick and transfer the soup to a blender (my Vitamix made this soup like velvet). I did this in 2 batches so as not to overfill the blender with hot soup. Cover the blender tightly with a clean dish cloth and whiz it up until it's velvety smooth. Use a dish towel instead of the blender cover, so the steam can escape.
  7. Transfer the cooked soup back into the pot.
  8. Ladle the soup into bowls or mugs.
  9. Put the kale and beets in separate bowls.
  10. Put a big dollop of beets in the center of each bowl and sprinkle with extra sage.
  11. Serve the kale alongside and let people choose whether to put in in their soup or eat it on the side.
  12. Enjoy!
Recipe by Kitchen of Youth at https://kitchenofyouth.com/butternut-squash-and-apple-soup-with-beets-and-kale/