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.
From Our Unsalted Heart To Yours...
