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