With Thanksgiving around the corner, I've been craving butternut squash. (For Thanksgiving I make a cranberry almond squash bake (so good!) which I'll be sharing later.) Anyways, I had planned to make roasted butternut squash and sauteed kale over brown rice. But I wanted the rice to be creamy. So in the end I decided to make a soup and I am so glad I did! This soup turned out to be so good with a very comforting, simple, delicious flavor. And with the kale it adds an added boost of those vitamins and nutrients everyone needs, especially during cold and flu season- just 1 cup has 200% of Vitamin C, along with Vitamin K, and calcium! Eating healthy is just so easy and delicious!
What You Will Need:
1 tablespoon olive oil
1/2 large onion, diced
2 cloves garlic, finely chopped
1 teaspoon thyme
1 teaspoon sage
6 cups vegetable broth
1 cup brown rice, uncooked
3 cups butternut squash, cubed
3 cups kale, washed and chopped
salt and pepper, to taste
- Heat the oil in a large pot and saute the onion, garlic, thyme, and sage for about 3 minutes, or until the onions become translucent.
- Add the vegetable broth, rice, squash, salt and pepper. Bring to a boil, reduce heat, cover, and simmer for 20 minutes.
- Then add the kale, cover, and continue simmering an addition 25 minutes.
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