Butternut Squash and Kale Soup - Vegan

Embrace the warmth and flavor of autumn with our Butternut Squash and Kale Soup. This hearty soup brings together the natural sweetness of butternut squash and the earthy goodness of kale, all perfectly spiced with comforting cinnamon, nutmeg, and cumin. It’s a true celebration of seasonal produce, creating a dish that feels both nourishing and indulgent.

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Temps de préparation 15

Temps de cuisson 30

Temps total 45

Type de plat Soup

Cuisine International

Portions servings

Calories 180 kcal

Ingrédients

1 medium butternut squash, peeled and cubed

1 cup kale, chopped

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground black pepper

1/2 cup coconut milk

Salt to to taste

Instructions

Heat olive oil in a large pot over medium heat.
Add the onion and garlic, sauté until softened, about 5 minutes.
Add the cubed butternut squash and sauté for another 3-4 minutes.
Pour in the vegetable broth, then add cumin, cinnamon, nutmeg, and black pepper.
Bring to a boil, then reduce the heat and simmer for about 20 minutes, until the squash is tender.
Use an immersion blender to purée the soup until smooth. Alternatively, purée in batches in a blender.
Stir in the chopped kale and simmer for another 5 minutes.
Add coconut milk and salt to taste, then simmer for a couple more minutes.
Serve hot, garnished with a drizzle of coconut milk if desired.

Nutrition (per 100g)

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Butternut Squash and Kale Soup – Vegan