Soup Anyone ? Butternut Squash, Carrot and Kale. A combination that is creamy, savory and satisfying. A hearty soup with wonderful flavors that combine into a great beginning to dinner or a satisfying entrée with a salad. Either way, you can't go wrong with a heart healthy winner like this one. Sodium in a restaurant typically starts out at over 300mg per serving. At 108mg you can enjoy and still have room for dessert...
Butternut Carrot Kale Soup - Serving's: 4
Per Serving: - Calories 154; Sodium 108mg;
Fat 5g; Protein 5g; Carbohydrate 24g;
Cholesterol 13mg; Dietary fiber 4mg.
In a large pot place butter & red pepper flakes. Heat to medium low. Add squash, carrot and leeks and cook for 7 to 8 minutes with cover on pot stirring occasionally.
Add chicken broth and bring to a boil. Reduce heat and simmer for 30 minutes with cover on your pot. Vegetables will be soft when cooked through.
Remove pot from heat and allow to cool for 5 minutes. Blend your soup using either an Immersion Blender till very smooth or a standard blender in small batches till smooth.
Return all of mixture to saucepan. Add chopped kale, pepper and nutmeg. Bring just to a simmer and mix in Half and Half.
Note - (The kale will cook while warming the half and half. Kale can become bitter if cooked to long.)
Serve in your favorite soup bowl and top with roasted Pumpkin Seeds.