Butternut Squash + Kale Soup

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This soup was A-mazing – and a complete last-minute twist on dinner!

Ingredients:

  • 9 oz turkey breast cutlet
  • 1 medium butternut squash (~2 pounds after peeling and de-seeding) (you could microwave this to speed up the cooking process)
  • 2 carrots (~6 oz)
  • 2 celery stalks
  • 1 small apple (~5 oz)
  • A few generous handfuls of chopped kale (~8 oz)
  • 1 box of Pacific Brand Creamy Roasted Carrot Soup
  • 1 tsp olive oil
  • 1 shot of Bourbon Whiskey (optional)
  • Seasonings to taste: cinnamon, nutmeg, chili powder, red pepper flakes, and cocoa powder

First we browned the turkey in a skillet with the olive oil. Save for later!

Then we sauteed the squash with 2 chopped carrots and 2 stalks of celery and when fragrant, added a box of Pacific Creamy Roasted Carrot soup (see the REAL FOOD tab for more info) as the base. After simmering until the squash was tender, we pureed the mixture with our stick blender and then added the small chopped apple and the browned turkey. Seasonings included cinnamon, nutmeg, chili powder, red pepper flakes and…cocoa powder (just a tiny bit).

Then came the secret ingredient:

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Maker’s Mark Bourbon Whiskey! We added it on a whim. I’m not sure if we could taste it, but we could certainly smell it. This is totally optional.

Lastly, we topped the soup with the chopped kale, closed the lid, and let it steam for another 15 minutes or so.

Made 4 servings at 325 kcal each.

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{ 17 comments… read them below or add one }

1 Anonymous January 24, 2008 at 4:04 pm

i’m not sure what kale tastes like, but do you think frozen collards would work as a substitute??

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2 Kath January 24, 2008 at 7:25 pm

Definitely! Any of the leafy greens would go well.

K

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3 mandy January 28, 2008 at 4:51 pm

Hey Kath… what size box do you need of the carrot soup? I have the small box…

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4 Kath January 28, 2008 at 4:56 pm

Mandy,

The small kind – good question! Enjoy the soup!

Kath

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5 linds February 9, 2008 at 3:08 pm

I made this!!!!! lol it was really good. Just wanted to let you know :)

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6 Kath February 9, 2008 at 5:44 pm

Linds,
So glad you liked it!!

kath

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7 Brittany March 7, 2008 at 3:17 pm

I really want to try this recipe and had planned on doing just that tonight, however my dad is coming to visit and wants to go out to dinner. I will have to save my butternut squash for another day or so…

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8 Leah March 9, 2008 at 2:50 pm

I made this today and it is so delicious. I am vegetarian, so I obviously omitted the turkey–but I seriously can’t imagine what the turkey could add. The soup is so flavorful on its own. I used pumpkin pie spice mix and cayanne pepper, in addition to the ingredients listed. I also used boxed organic butternut squash soup as the base, which I’m sure made the end result a little sweeter than the original. All in all, one of the very best soups I’ve had. Can’t wait to make it again.

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9 Kath March 9, 2008 at 4:44 pm

Leah,
So glad to hear it!! You’re right – turkey is just for an extra fun bite if you like it, but this soup is a great stand-alone vegetarian dish!

Kath

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10 B_Hlthy March 24, 2008 at 7:20 pm

Where did you find the carrot base for this ? I finally bought kale and a butternut squash (first time ever! how proud you must be!?)….but looked for a “Carrot” soup and couldnt find it in Kroger…

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11 Kath March 25, 2008 at 5:01 am

There are at least 2 brands that make it at Harris Teeter: Imagine and Pacific. I prefer the Pacific. They are located in my soup aisle near the chicken broth. The butternut squash base is just as good if that’s all you can find – we use either. Good luck!

K

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12 katie November 25, 2008 at 4:41 pm

Just wanted to drop a line to say that I made this last night, and it was fabulous! I changed it based on what I had on hand – homemade pumpkin soup instead of butternut or carrot boxed (just 1 c pumpkin, 1 c veggie broth, 1 c soy milk and spices), and I used an acorn squash that I had roasted to bring out the flavor more. SO GOOD!!! I wish it made more than 4 servings; I’ll have to make more as soon as the CSA gives me more winter squash and kale, which shouldn’t be long!

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13 katie t December 6, 2008 at 10:57 pm

Kath, I’m a new fan of your blog and just wanted to tell you how much I love it – your whole attitude about food, nutrition, and balance is really inspiring. Also, I made this soup tonight with a couple modifications (I only had a quarter of a butternut squash, so I threw a tiny sweet potato in there as well) and it is INCREDIBLE! One of my favorite soups ever, hands down. Thanks for sharing your culinary adventures with us!
On another, unrelated topic…I also LOVE your whipped banana oats technique. I’ve always been an oatmeal fan, but these are amazing! However, I always try to get some protein into my breakfast – I find it helps fill me up for longer. I’m wondering if there’s a way to incorporate some more protein into your usual oatmeal recipe – have you ever tried mixing in some egg whites? And if so, at what stage?
Thanks again for sharing all your delicious food finds with us!

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14 Kath December 7, 2008 at 7:20 am

katie t,
So glad you liked the soup!!!

I’ve put cottage cheese in my oatmeal for the past 2 days – that’s my best rec. for getting more protein. I stir it in after the oatmeal is cooked.

Best!

Kath

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15 Mikala December 20, 2010 at 6:09 pm

Hi Kath – Is the Carrot soup really “Ginger Carrot Cashew”. I was at the store the other day and couldn’t find just Carrot by Pacific. Just curious…

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16 Kath December 20, 2010 at 8:48 pm

It really was a Ginger Carrot Cashew soup – but you could totally just use the carrot and it will be good!

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17 Tasha December 26, 2012 at 11:38 pm

OMG this is darn good! I’ve been reading your blog for about a year now and decided to work my way through the old posts and came across this recipe. Decided it would be a great post Christmas “lets get some good food in us” meal and it certainly was! I took liberties as I didn’t have the exact ingredients: used chicken stock and water–no carrot soup :( and chicken red pepper sausages! But was so yummy! Also I thought I was the only one who loved unsweetened homemade cranberry sauce but your older posts showed me I wasn’t! It is also awesome how the blog has changed over the years–it really highlights how you’ve become the foodie you are today and shows how just making simple changes can lead to greater appreciation if the natural qualities in really good wholesome foods! “Baby steps”

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