Hey guys – how was your week?? I am sorry for the radio silence over here. This week totally got away from me. We are busy, busy getting ready to go away for Thanksgiving week, and there has been a lot going on. I’m sad it took me this long to check in – I apologize!
I’m actually planning another post for this weekend – a recipe roundup of vegetarian Thanksgiving ideas, in case you need some! We’ll be traveling for the holiday this year, but we’re hosting a small Friends-giving on Saturday night so that we can cook all of our favorite things. I love this time of year so much!!
There is frost all over the ground in Seattle this morning, and this time of year I am all about the warm, hearty comfort food. At the same time, I’m trying to keep our meals really healthy and packed with veggies and color. This recipe is the perfect blend of health food and comfort!
Whether you are making it for your family on a rainy night in (like we did!) or serving it at a dinner party, there are plenty of ways to dress this bowl of soup up or down.
Coconut Curried Butternut Squash & Kale Soup
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients (6-8 servings)
1 medium white onion, diced
1 large butternut squash, peeled, seeded, and diced
2 cans lite coconut milk
1 cup vegetable broth
1 tablespoon curry powder
1 teaspoon cinnamon
1/2 teaspoon garlic powder
10 oz kale, torn into bite-sized pieces
salt, to taste
20 leaves sage
baguette or bread (optional)
In a large heavy-bottomed pot or Dutch oven, heat a bit of olive oil over medium-high heat. Add the onion and sauté until softened and browning. Peel and cube the butternut squash, and add to pot with the onion. Sauté for 5-10 minutes, stirring occasionally over medium heat.
Once there is a bit of browning on the squash, add the coconut milk, veggie broth, and spices. Stir to combine and bring heat up to a simmer.
Allow soup to simmer for 20-30 minutes, so that squash can cook down and thicken the liquid, and good flavors can develop from the spices. Stir occasionally, and make sure heat is not too high — you don’t want it boiling!
One the squash is very soft and the liquid has thickened significantly, add all of your kale.
It will look like a TON, but once you stir it into the soup it will wilt quickly! Allow kale to cook in the soup for about five minutes. Adjust any additional needed spices, and season to taste with a few big pinches of salt!
If you want to make your meal a bit fancier, you can add some fried sage leaves to the top — it adds a really great, flavorful crunch to the first few bites. Heat some oil in a small pan until hot. Then carefully drop the sage leaves in and let them fry and jump around for about 30 seconds – until crispy.
Transfer to a paper towel and then sprinkle with salt.
Add to the tops of the soup bowls for a delicious garnish!
Serve with baguette or bread for dipping – you can’t go wrong.
We’ve made this twice in the last two weeks, and both times were a big hit. The kids love dipping bread, and surprisingly ate their entire bowls. I always consider it a win when they are eating their greens!
If you end up making this one – come back and let me know what you think! I always love getting feedback on recipes, and I think this is a good one!
I’ll be back this weekend with a Thanksgiving recipe roundup – I hope everyone is looking forward to a wonderful holiday week! Happy Friday!