By Rebecca Boulton on 9th November 2016 in Recipes
I made this with the vegetables I had in the fridge this weekend, and it tastes delicious! Packed with nutrients, as well as being warming and comforting on a cold day. The roasted squash really adds to the flavour!
Root Vegetable and Kale Soup
1 x butternut squash
2 x carrots, chopped
1 x onion
1 x sweet potato
Large handful of kale
Sea salt and pepper
Pre-heat the oven to 180C. Slice the butternut squash in half, scrape out the seeds and place on a baking tray. Put in the oven and roast for 45 minutes until cooked through.
Chop the onion and carrots and peel and chop the sweet potato. Once the butternut sqaush is cooked through, add a tablespoon of oil to a large saucepan and saute until starting to brown. Add the carrots and cook for a few mins until starting to soften. Add 500ml vegetable stock to the pan along with the sweet potato and mixed herbs. Bring to the boil and simmer for 10 minutes.
Chop the cooked butternut squash, and add to the pan along with the kale, simmer for another 10 minutes until all the vegetables are soft. If the soup looks too thick, add a little bit more water. Put 3/4 of the mixture into a blender and blend until smooth. Add back to the rest of the mixture so it’s still a bit chunky.
Serve sprinkled with some sea salt and pepper.
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