Comments on: Butternut Squash + Kale Soup

By: Kath

Kath — Tue, 21 Dec 2010 01:48:09 +0000

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

By: Mikala

Mikala — Mon, 20 Dec 2010 23:09:18 +0000

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…

By: quiche + chicken veggie soup + veggie broth oh my!!! « bella eats [and runs]

Thu, 11 Dec 2008 03:33:27 +0000

[...] Butternut Squash and Kale soup, modified from Kath’s original recipe, along with a piece of my homemade whole wheat bread. My soup [...]

By: Kath

Kath — Sun, 07 Dec 2008 12:20:56 +0000

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

By: katie t

katie t — Sun, 07 Dec 2008 03:57:29 +0000

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!

By: katie

katie — Tue, 25 Nov 2008 21:41:48 +0000

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!

By: Kath

Kath — Tue, 25 Mar 2008 10:01:38 +0000

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!

By: B_Hlthy

B_Hlthy — Tue, 25 Mar 2008 00:20:14 +0000

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…

By: Kath

Kath — Sun, 09 Mar 2008 21:44:05 +0000

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

By: Leah

Leah — Sun, 09 Mar 2008 19:50:04 +0000

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.