Servings 4 Servings
Ingredients
- 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
Instructions
- 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.
Notes
Per serving: calories: 143, protein: 3 g, carbohydrates: 32 g, fat: 0 g, calcium: 131 mg, sodium: 23 mg, dietary fiber 5 g