One of my favourite things about living in Montréal, Québec is the 4 seasons and all of the respective activities and foods they bring. Today’s soup is one that literally tastes like a fall harvest and is made with butternut squash, which is literally taking over the fruit and vegetable section at the market 😉
Butternut squash is high in beta-carotene, which our body converts to vitamin A, which does wonders for your vision and for your immune system. Beta-carotene is also known to have antioxidant capacities and therefore protects your body against all the oxidants you expose it to (pollution, tobacco, sun, etc.). What’s up.
This beloved full-flavoured Italian soup is a cinch to make and is full of nutrition. It is made lusciously hearty and warm thanks to the chili powder and cumin.
And now, to your soup pots! 😉
Fall Harvest Kale & Butternut Squash Soup
- 1 butternut squash, peeled and cubed (yields about 3 cups)
- 3-4 leaves kale, washed and shredded
- 5-6 carrots, sliced
- 4-5 stalks celery, sliced
- 1 onion, minced
- 4 garlic cloves, finely minced
- 2 tbsp. red wine vinegar
- 2 tbsp. extra virgin olive oil
- 4 cups vegetable broth
- 1 28-oz can diced tomatoes
- 1 can cannellini beans
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 tsp. chile powder
- 1 tsp. cumin
- 1 tsp. paprika
- Herbamare, salt and pepper to taste
- Put all ingredients in a large pot and bring to a boil.
- Reduce heat to low-medium and allow soup to simmer until all vegetables are well cooked and tender.
- Serve yourself a warm bowl of this chunky soup.
Suggested side: fresh green salad and crusty bread.