Course Soup
Dietary Need Garlic Free, Gluten Free, Grain Free, Mushroom Free, Nightshade Free, Paleo Vegan, Soy Free
Servings 4 Servings


  • 4 cups diced butternut squash
  • 2 cups chopped kale firmly packed
  • 2 cups diced yellow onions
  • 8 cups vegetable broth (look for Mushroom-Free broth if needed)
  • 2 tablespoons peeled and chopped fresh ginger


  • Dry sauté the squash, kale, and onions in a medium pot over medium heat for 5 minutes.
  • Add the vegetable broth and bring to a simmer. Cook for 15 minutes.
  • Transfer to a blender. Add the ginger and process until smooth. Serve hot.


Per serving: calories: 143, protein: 3 g, carbohydrates: 32 g, fat: 0 g, calcium: 131 mg, sodium: 23 mg, dietary fiber 5 g