Recipe of Jamie Oliver Roasted Butternut Squash and Kale Soup

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, roasted butternut squash and kale soup. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Roasted Butternut Squash and Kale Soup is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Roasted Butternut Squash and Kale Soup is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have roasted butternut squash and kale soup using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Roasted Butternut Squash and Kale Soup:

1. Get 3 Carrots Medium , peeled
2. Prepare quartered 2 Tomatoes Large ,
3. Make ready 8 wedges Onion Large , cut into 1
4. Take 1/2 Butternut Squash , peeled and seeded
5. Make ready 6 Cloves Garlic , peeled
6. Make ready 6 Cups Chicken Vegetable Broth or
7. Get 4 Cups Kale , chopped
8. Get 3 Sprigs Thyme Fresh
9. Prepare 2 Bay Leaf
10. Make ready Olive Oil

Steps to make Roasted Butternut Squash and Kale Soup:

1. Preheat oven to 400 degrees. Brush a baking pan or sheet with a thin coat of olive oil. Chop the carrots and butternut squash into 1/2 inch pieces.
2. Place the carrots, squash, tomatoes, onion, and garlic in the baking pan. Drizzle with more olive oil and sprinkle with salt and pepper. Toss the vegetables to coat them with the oil, salt and pepper.
3. Roast the vegetables for about 45 min - 1 hour, until they are brown and tender. Stir occasionally.
4. Remove the garlic, tomato, and onion from the pan. Place in a blender or food processor and puree until smooth.
5. Add the broth to the pot, along with the puree. Add the bay leaves, thyme, and kale. Bring to a boil, then reduce the heat and simmer uncovered until the kale is tender, about 30 min.
6. Add the carrots and squash to the soup. Simmer for about 10 - 15 min, adding more broth if necessary. Add salt and pepper to taste. Serve and enjoy!

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