Cozy up, soup lovers! As the evenings grow chilly, there’s nothing quite like a warm bowl of hearty kale soup to comfort the soul. Whether you’re craving a quick weeknight dinner or a simmering pot of seasonal goodness, these 14 recipes are packed with flavor and nourishment. Let’s dive into these delicious bowls that promise to make your cozy nights even better.
Tuscan White Bean and Kale Soup
Just the kind of hearty, healthy soup you crave when winter hits. Jam-packed with fiber and flavor, it’s a one-pot wonder that comes together fast. Perfect for meal prep or a cozy weeknight dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of tablespoons of olive oil
– 1 yellow onion, diced
– 3 cloves of garlic, minced
– 4 cups of vegetable broth
– 2 (15-ounce) cans of cannellini beans, drained and rinsed
– 1 bunch of kale, stems removed and leaves chopped
– 1 (14.5-ounce) can of diced tomatoes
– A splash of red wine vinegar
– Salt and black pepper
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Pour in 4 cups of vegetable broth and bring to a boil.
5. Add the drained cannellini beans and diced tomatoes with their juices.
6. Reduce heat to low, cover, and simmer for 15 minutes to let flavors meld.
7. Stir in the chopped kale and cook uncovered for 5 minutes until wilted.
8. Remove from heat and stir in a splash of red wine vinegar.
9. Season with salt and black pepper to taste.
Now you’ve got a rustic, brothy soup with tender beans and hearty kale. The vinegar adds a bright kick that balances the richness. Serve it with crusty bread for dipping or top with grated Parmesan for extra depth.
Lemon Garlic Kale Soup with Chickpeas
Savor a bright, nourishing bowl that comes together with minimal fuss. This lemon garlic kale soup with chickpeas delivers vibrant flavor and cozy comfort in one pot. It’s perfect for a quick weeknight dinner or a light lunch that actually satisfies.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons of olive oil
– 1 large yellow onion, diced
– 4 cloves of garlic, minced
– A couple of carrots, chopped
– 4 cups of vegetable broth
– 1 (15-ounce) can of chickpeas, drained and rinsed
– A big bunch of kale, stems removed and leaves chopped
– The juice of 1 lemon
– A splash of water if needed
– Salt and black pepper
Instructions
1. Heat the olive oil in a large pot over medium heat for 1 minute.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in the minced garlic and cook for 1 more minute until fragrant.
4. Add the chopped carrots and cook for 3 minutes to slightly soften.
5. Pour in the vegetable broth and bring to a boil over high heat.
6. Reduce the heat to medium-low, add the chickpeas, and simmer for 10 minutes.
7. Stir in the chopped kale and cook for 5 minutes until wilted and tender.
8. Squeeze in the lemon juice and season with salt and black pepper.
9. Simmer for 2 more minutes, adding a splash of water if the soup is too thick.
10. Remove from heat and let sit for 2 minutes before serving.
The soup has a hearty texture from the chickpeas and kale, with a bright, garlicky broth that’s not too heavy. Serve it with a crusty bread for dipping, or top with a sprinkle of red pepper flakes for a spicy kick.
Vegetable Kale Soup with Quinoa
Perfect for a chilly December day, this hearty vegetable kale soup with quinoa delivers comfort in a bowl. Packed with nutrients and flavor, it comes together quickly for a satisfying meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of tablespoons of olive oil
– One medium yellow onion, diced
– Two cloves of garlic, minced
– Two medium carrots, sliced into half-moons
– Two stalks of celery, chopped
– Four cups of vegetable broth
– One 15-ounce can of diced tomatoes
– A half cup of quinoa, rinsed
– Four cups of chopped kale, stems removed
– A splash of apple cider vinegar
– A pinch of salt and black pepper
Instructions
1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the sliced carrots and chopped celery, cooking for another 5 minutes to soften slightly.
5. Pour in the vegetable broth and diced tomatoes, bringing the mixture to a boil.
6. Stir in the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes.
7. Add the chopped kale, cover again, and cook for 5 minutes until wilted and tender.
8. Remove from heat and stir in the apple cider vinegar.
9. Season with salt and black pepper to your liking.
Chunky and vibrant, this soup boasts a rich broth with tender vegetables and fluffy quinoa. The kale adds a pleasant bite, while the vinegar brightens the flavors—try topping it with grated Parmesan or a dollop of pesto for extra depth.
Chicken and Kale Soup with Wild Rice
Craving something hearty yet healthy? This chicken and kale soup with wild rice delivers deep flavor with minimal fuss. It’s a one-pot wonder that simmers into a satisfying meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, diced
– Three carrots, chopped into half-inch pieces
– Three celery stalks, chopped
– Four cloves of garlic, minced
– One pound of boneless, skinless chicken thighs, cut into bite-sized chunks
– Six cups of chicken broth
– One cup of wild rice, rinsed
– A big bunch of kale, stems removed and leaves roughly torn
– A splash of apple cider vinegar
– Salt and black pepper
Instructions
1. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add the diced onion, chopped carrots, and chopped celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the chicken thigh chunks to the pot. Season everything generously with salt and black pepper.
5. Cook the chicken for 5-6 minutes, stirring occasionally, until it is no longer pink on the outside.
6. Pour in the chicken broth and add the rinsed wild rice. Bring the mixture to a boil.
7. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 35 minutes. Tip: Don’t peek too often to maintain a steady simmer.
8. After 35 minutes, check that the wild rice is tender and has split open.
9. Stir in the torn kale leaves and the splash of apple cider vinegar. Tip: The vinegar brightens the soup’s flavor.
10. Cover the pot again and cook for 5 more minutes, just until the kale wilts and turns bright green.
11. Taste the soup and adjust the seasoning with more salt and pepper if needed. Tip: Season in layers, adding a little more at the end for the best flavor.
12. Remove the pot from the heat.
Ladle the soup into bowls while hot. The wild rice gives it a pleasantly chewy texture, while the kale adds a fresh, earthy note. For a creamy twist, stir in a spoonful of plain Greek yogurt just before serving.
Tomato Basil Kale Soup
Perfect for chilly evenings, this Tomato Basil Kale Soup delivers cozy comfort in a bowl. Packed with fresh flavors and nutrients, it comes together quickly for a satisfying meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons of olive oil
– 1 medium yellow onion, diced
– 3 cloves of garlic, minced
– 1 (28-ounce) can of crushed tomatoes
– 4 cups of vegetable broth
– 1 bunch of kale, stems removed and leaves chopped
– A big handful of fresh basil leaves, roughly chopped
– A splash of balsamic vinegar
– Salt and black pepper
Instructions
1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Pour in the crushed tomatoes and vegetable broth, then bring to a boil.
5. Reduce heat to low, cover, and simmer for 15 minutes to let flavors meld.
6. Add the chopped kale to the pot and simmer uncovered for 5 minutes until wilted.
7. Stir in the fresh basil and balsamic vinegar.
8. Season with salt and black pepper, then remove from heat.
9. Use an immersion blender to puree the soup directly in the pot until smooth, or transfer to a blender in batches. Tip: For a chunkier texture, blend only half the soup.
10. Taste and adjust seasoning if needed, but avoid over-salting early on. Tip: Add a pinch of red pepper flakes while simmering for a spicy kick.
11. Ladle into bowls and serve immediately. Tip: Top with a drizzle of olive oil or grated Parmesan for extra richness.
Unbelievably creamy without any dairy, this soup boasts a velvety texture from the blended tomatoes and kale. The basil and balsamic add a bright, tangy depth that balances the earthy greens. Try serving it with crusty bread for dipping or a dollop of pesto stirred in just before eating.
Beef and Kale Soup with Barley
You’re craving something hearty and healthy that comes together without fuss. This beef and kale soup with barley delivers deep flavor and satisfying texture in one pot. It’s the kind of meal that simmers while you relax, filling your kitchen with warmth.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 1 hour 15 minutes
Ingredients
– 1.5 pounds of beef stew meat, cut into 1-inch chunks
– A couple of tablespoons of olive oil
– 1 large yellow onion, diced
– 3 cloves of garlic, minced
– 2 carrots, chopped into half-moons
– 2 celery stalks, sliced
– 6 cups of beef broth
– 1 cup of pearl barley
– A splash of Worcestershire sauce
– 1 bay leaf
– 1 bunch of kale, stems removed and leaves torn
– Salt and pepper to season
Instructions
1. Pat the beef chunks dry with paper towels—this helps them brown better.
2. Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
3. Add the beef in a single layer, working in batches if needed, and sear for 3–4 minutes per side until browned. Tip: Don’t overcrowd the pot to avoid steaming.
4. Transfer the browned beef to a plate and set aside.
5. Add another tablespoon of olive oil to the same pot over medium heat.
6. Sauté the diced onion for 4–5 minutes until softened.
7. Stir in the minced garlic and cook for 30 seconds until fragrant.
8. Add the chopped carrots and sliced celery, cooking for 3–4 minutes to soften slightly.
9. Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
10. Return the seared beef to the pot along with any juices.
11. Stir in the pearl barley, Worcestershire sauce, and bay leaf.
12. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 45 minutes. Tip: Keep the lid slightly ajar to prevent boiling over.
13. After 45 minutes, check that the barley is tender and the beef is fork-tender.
14. Add the torn kale leaves to the pot and stir until wilted, about 3–4 minutes. Tip: Add the kale stems earlier if you prefer them softer.
15. Season with salt and pepper, then remove the bay leaf before serving.
Chunky beef and chewy barley create a robust base, while the kale adds a fresh, slightly bitter contrast. Serve it with crusty bread for dipping, or top with a sprinkle of grated Parmesan for extra richness. This soup tastes even better the next day as the flavors meld together.
Kale and Sweet Potato Soup with Ginger
Unwrap a cozy, nutrient-packed bowl that’s perfect for chilly evenings. This kale and sweet potato soup gets a warm kick from fresh ginger, balancing earthy and spicy notes. It’s simple to make and deeply satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, chopped
– Three cloves of garlic, minced
– A two-inch piece of fresh ginger, peeled and grated
– Two medium sweet potatoes, peeled and diced into 1-inch cubes
– Six cups of vegetable broth
– One bunch of kale, stems removed and leaves roughly chopped
– A splash of apple cider vinegar
– Salt and black pepper
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Tip: Grate ginger finely to distribute its flavor evenly without fibrous bits.
5. Add diced sweet potatoes to the pot.
6. Pour in vegetable broth, ensuring it covers the potatoes.
7. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
8. Tip: Simmer gently to keep the sweet potatoes tender without falling apart.
9. Stir in chopped kale and cook for 5 minutes until wilted and vibrant green.
10. Remove pot from heat and stir in a splash of apple cider vinegar.
11. Season with salt and black pepper to taste.
12. Tip: Add vinegar at the end to brighten the soup without overpowering the ginger.
Velvety sweet potatoes melt into the broth, while kale adds a hearty bite. The ginger provides a subtle warmth that lingers. Serve it with crusty bread for dipping or top with a dollop of yogurt for extra creaminess.
French Onion Soup with Kale
Ditch the ordinary and dive into this hearty twist on a classic. French onion soup gets a nutritious boost with kale, creating a comforting bowl that’s both familiar and fresh. It’s perfect for chilly evenings when you crave something satisfying but don’t want to spend hours in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
- 4 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon granulated sugar
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 6 cups beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 4 cups chopped kale, stems removed
- Salt and black pepper
- 4 slices of French bread, about 1 inch thick
- 2 cups shredded Gruyère cheese
Instructions
- Melt 3 tablespoons of butter with 1 tablespoon of olive oil in a large Dutch oven over medium-low heat.
- Add 4 thinly sliced yellow onions and cook, stirring occasionally, for 20 minutes until softened.
- Sprinkle 1 teaspoon of sugar over the onions and continue cooking for another 25 minutes, stirring every 5 minutes, until deeply caramelized and golden brown. Tip: Don’t rush this step—low and slow is key for rich flavor.
- Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- Pour in 1/4 cup of dry white wine to deglaze the pot, scraping up any browned bits from the bottom.
- Add 6 cups of beef broth, 2 sprigs of fresh thyme, and 1 bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
- While the soup simmers, toast 4 slices of French bread in a 400°F oven for 10 minutes until crisp.
- Remove the thyme sprigs and bay leaf from the soup. Stir in 4 cups of chopped kale and cook for 5 minutes until wilted but still vibrant. Tip: Add the kale at the end to preserve its texture and color.
- Season the soup with salt and black pepper to your liking.
- Ladle the hot soup into oven-safe bowls. Top each with a slice of toasted French bread and 1/2 cup of shredded Gruyère cheese.
- Broil the bowls on a baking sheet for 3-5 minutes until the cheese is bubbly and golden. Tip: Watch closely during broiling to prevent burning.
Keep it simple and serve immediately while the cheese is molten. The soup has a velvety broth with sweet caramelized onions and tender kale that adds a pleasant bite. For a fun twist, try serving it in individual crocks with extra crispy bread on the side for dipping.
Mexican-Inspired Kale and Black Bean Soup
Kick off your weeknight dinner with this hearty, flavor-packed soup that comes together in under an hour. It’s a vibrant, one-pot wonder that’s both nourishing and deeply satisfying, perfect for a cozy evening in.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– A couple of tablespoons of olive oil
– One medium yellow onion, diced
– Three cloves of garlic, minced
– One tablespoon of ground cumin
– One teaspoon of chili powder
– A 15-ounce can of black beans, drained and rinsed
– Four cups of vegetable broth
– One 14.5-ounce can of fire-roasted diced tomatoes
– One bunch of kale, stems removed and leaves chopped
– A splash of lime juice
– A handful of fresh cilantro, chopped
– Salt and pepper
Instructions
1. Heat the olive oil in a large pot over medium heat for 1 minute.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the ground cumin and chili powder, toasting for 30 seconds to bloom the spices.
5. Pour in the drained black beans and vegetable broth, scraping the bottom of the pot to deglaze.
6. Add the fire-roasted diced tomatoes with their juices.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.
8. Stir in the chopped kale and cook for 5 minutes until wilted and tender.
9. Remove the pot from the heat and stir in the lime juice and chopped cilantro.
10. Season with salt and pepper to taste, adjusting as needed.
Packed with texture from the tender kale and creamy beans, this soup offers a smoky, slightly spicy kick balanced by the fresh lime and cilantro. Serve it topped with avocado slices or a dollop of sour cream for extra richness, or pair it with warm tortillas for a complete meal.
Kale and Corn Chowder
Grab your Dutch oven—this creamy kale and corn chowder is the cozy, one-pot meal you’ll crave all season. It’s hearty, packed with veggies, and ready in under an hour. Perfect for a quick weeknight dinner or a lazy weekend lunch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– A couple of tablespoons of olive oil
– One medium yellow onion, diced
– Two cloves of garlic, minced
– A splash of vegetable broth (about 4 cups)
– Three medium potatoes, peeled and cubed
– Two cups of frozen corn kernels
– A big bunch of kale, stems removed and chopped
– One cup of heavy cream
– Salt and pepper to season
Instructions
1. Heat the olive oil in a large Dutch oven over medium heat for 1 minute until shimmering.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 30 seconds until fragrant—don’t let it brown.
4. Pour in the vegetable broth and bring to a boil over high heat, which should take about 3 minutes.
5. Add the cubed potatoes, reduce heat to medium-low, and simmer uncovered for 15 minutes until potatoes are fork-tender.
6. Stir in the frozen corn and chopped kale, cooking for another 5 minutes until kale is wilted and bright green.
7. Pour in the heavy cream and season with salt and pepper, stirring to combine.
8. Simmer on low heat for 5 more minutes to let flavors meld, avoiding a boil to prevent curdling.
9. Taste and adjust seasoning if needed, then remove from heat.
Zesty and velvety, this chowder balances the earthy kale with sweet corn in a rich, creamy base. Serve it hot with crusty bread for dipping, or top with crispy bacon bits for extra crunch. It reheats beautifully, making leftovers just as satisfying the next day.
Asian-Inspired Kale and Tofu Soup
Tired of the same old soups? This Asian-inspired kale and tofu soup brings bold flavors and healthy ingredients together in under 30 minutes. It’s a cozy, nutrient-packed meal that’s perfect for chilly evenings or when you need a quick dinner fix.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tablespoon of sesame oil
– 1 small onion, chopped
– 2 cloves of garlic, minced
– 1 tablespoon of grated ginger
– 4 cups of vegetable broth
– 1 tablespoon of soy sauce
– 1 teaspoon of rice vinegar
– 1 block of firm tofu, cut into ½-inch cubes
– 4 cups of chopped kale
– A splash of lime juice
– A couple of green onions, sliced
Instructions
1. Heat the sesame oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add the chopped onion and cook, stirring often, until it turns translucent, about 3-4 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant—don’t let it burn.
4. Pour in the vegetable broth, soy sauce, and rice vinegar, then bring to a boil over high heat.
5. Reduce the heat to medium-low and let it simmer for 5 minutes to blend the flavors.
6. Gently add the tofu cubes and simmer for 5 more minutes, stirring occasionally to avoid sticking.
7. Stir in the chopped kale and cook until it wilts and turns bright green, about 3-4 minutes.
8. Remove from heat and stir in the lime juice and sliced green onions.
9. Ladle the soup into bowls and serve immediately.
Mildly spicy from the ginger and tangy from the lime, this soup has a satisfying texture with tender kale and firm tofu cubes. Try topping it with extra green onions or a drizzle of chili oil for a kick, or serve it over a bed of rice to make it heartier—it’s versatile enough for any meal.
Kale and Cannellini Bean Soup with Rosemary
Tired of bland winter soups? This hearty kale and cannellini bean soup with rosemary delivers deep flavor with minimal effort. It’s a one-pot wonder that’s both nourishing and satisfying on a cold day.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of tablespoons of olive oil
– One medium yellow onion, diced
– Two carrots, chopped
– Three cloves of garlic, minced
– A tablespoon of fresh rosemary, chopped
– Four cups of vegetable broth
– One 15-ounce can of cannellini beans, drained and rinsed
– A big bunch of kale, stems removed and leaves chopped
– A splash of red wine vinegar
– Salt and black pepper
Instructions
1. Heat the olive oil in a large pot over medium heat for 1 minute.
2. Add the diced onion and chopped carrots, cooking for 5 minutes until softened.
3. Stir in the minced garlic and chopped rosemary, cooking for 1 minute until fragrant.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat to a simmer and add the cannellini beans, cooking for 10 minutes.
6. Stir in the chopped kale and cook for 5 minutes until wilted and tender.
7. Add a splash of red wine vinegar, then season with salt and black pepper to taste.
8. Simmer for an additional 5 minutes to let the flavors meld.
Bright, earthy kale pairs perfectly with creamy beans in this rustic soup. The rosemary adds an aromatic depth that makes it feel special. Serve it with crusty bread for dipping, or top with grated Parmesan for extra richness.
Roasted Garlic and Kale Soup
Brace yourself for a cozy, flavor-packed soup that transforms humble ingredients into something extraordinary. Roasted garlic mellows into sweet creaminess while kale adds earthy depth, all simmered in a rich broth. This simple recipe delivers restaurant-quality results with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 whole garlic heads
– A big glug of olive oil (about 2 tablespoons)
– 1 large yellow onion, roughly chopped
– 4 cups of vegetable broth
– 1 large bunch of kale, stems removed and leaves torn
– 1 cup of heavy cream
– A couple of pinches of salt and black pepper
Instructions
1. Preheat your oven to 400°F.
2. Slice the top off each garlic head to expose the cloves, drizzle with half the olive oil, wrap tightly in foil, and roast for 30 minutes until soft and golden.
3. While garlic roasts, heat the remaining olive oil in a large pot over medium heat.
4. Add the chopped onion and cook for 8-10 minutes, stirring occasionally, until translucent and lightly browned.
5. Squeeze the roasted garlic cloves from their skins into the pot—they should pop out easily when done.
6. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes.
7. Stir in the kale leaves and cook for 5 minutes until wilted but still vibrant green.
8. Carefully blend the soup until smooth using an immersion blender or in batches in a countertop blender.
9. Return the soup to the pot if using a countertop blender, stir in the heavy cream, and heat gently for 2-3 minutes without boiling.
10. Season with salt and pepper, adjusting to your preference.
Zesty roasted garlic gives this soup a velvety texture with subtle sweetness, balanced by the kale’s slight bitterness. Serve it piping hot with crusty bread for dipping, or top with crispy croutons and a drizzle of olive oil for extra richness.
Kale and Butternut Squash Soup with Sage
This cozy soup combines earthy kale with sweet butternut squash and aromatic sage for a comforting winter meal. The flavors meld together into a velvety, nutrient-packed bowl that’s both simple and deeply satisfying. It’s perfect for chilly evenings or meal prep.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 medium butternut squash, peeled and cubed (about 4 cups)
– A couple of tablespoons of olive oil
– 1 yellow onion, chopped
– 3 cloves of garlic, minced
– 4 cups of vegetable broth
– A bunch of kale, stems removed and leaves roughly chopped
– A handful of fresh sage leaves
– A splash of heavy cream (optional)
– Salt and black pepper
Instructions
1. Preheat your oven to 400°F. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Tip: Roasting the squash first deepens its sweetness and adds a caramelized flavor.
2. Roast the squash in the oven for 20–25 minutes, until tender and lightly browned at the edges.
3. While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until softened and translucent.
4. Add the minced garlic to the pot and cook for 1 minute, until fragrant.
5. Pour in the vegetable broth and bring to a simmer.
6. Add the roasted butternut squash to the pot and simmer for 5 minutes to combine flavors.
7. Use an immersion blender to puree the soup until smooth. Tip: If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.
8. Stir in the chopped kale and cook for 3–5 minutes, until wilted and tender.
9. In a small skillet, heat a teaspoon of olive oil over medium heat. Add the fresh sage leaves and fry for 30–60 seconds, until crisp. Tip: Frying the sage quickly enhances its aroma and adds a crispy texture as a garnish.
10. Remove the soup from heat and stir in the splash of heavy cream if using. Season with salt and black pepper to taste.
11. Ladle the soup into bowls and top with the crispy sage leaves.
Mellow and creamy, this soup has a velvety texture with chunks of tender kale for a bit of bite. The sage adds an herby, slightly crispy contrast that elevates each spoonful.
