Kale Butternut Squash Soup

This is the perfect recipe for fall. Whenever it starts to get cooler, I always want to warm up with a hot soup. This soup incorporates some great fall vegetables so you can start feeling seasonal!

The recipe for this came about because I really wanted a Kale and Butternut squash soup, but I couldn’t find a recipe for one that actually looked good. I don’t know what it is, but I’m not a fan of beans in soups (don’t hate me). So I made this recipe to be a chicken soup. It’s my go to chicken soup, I make it any time I feel under the weather, or just when the weather is cool, it’s just so good!

Ingredients

• 2 tbps olive oil
• 3 cloves of garlic
• 1/2 a yellow onion
• 1 cup carrots chopped
• 1 cup celery chopped
• 1 1/2 potatos chopped
• 1 sweet potato
• 3 cups butternut squash cubed
• 3 cups kale chopped
• 1/2 cup chopped parsley
• 2 chicken breasts
• 1 box chicken stock
• 2 tbsp thyme
• 2 tbsp oregano
• 1 tsp turmeric
• 1 tsp chile powder
• salt and pepper to taste

Start with your mirepoix, or your soup base of onions, garlic, celery, and carrots, and olive oil and sauté over medium heat until the onions and garlic are starting to sweat. Add your spices and vegetables, leaving out your kale. Cook the vegetables and mirepoix for a couple more minutes, then add your chicken stock. Cover and let cook for 10-15 minutes. Add your chicken breast, cut into hefty cubes. Cover again and keep cooking for about 30 minutes. Add in your kale and parsley and cook for about 5 minutes until done.