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Hearty Brown Rice and Butternut Squash Soup

Adapted from a recipe from the Center for Urban Education about Sustainable Agriculture


1 tbsp olive oil
1 onion, chopped
2 cloves garlic, sliced
1 stalk celery, chopped
1 bulb fennel, top removed, and chopped (or 1 tsp fennel seed)
1 lemon, zested and juiced (or a couple tbsp apple cider vinegar)
¼ tsp chili flakes
2 tsp salt, or to taste
1 c brown rice
8 cups vegetable or chicken stock or water
½ bunch kale or other cooking greens
1 small butternut squash
3-4 ounces feta cheese, crumbled


  1. Heat oil in heavy bottom pot on med-high, add onion, garlic, celery, fennel, half the lemon zest, chili flakes, and salt and sauté until starting to soften.
  2. Add brown rice and cook while stirring slowly for 1-2 minutes. Add 4 c liquid of choice (stock or water) and simmer for 20 minutes.
  3. In the meantime, separate kale leaves from stems. Tear leaves into bite size pieces.
  4. Peel squash with vegetable peeler, remove seeds, and chop into bite size chunks.
  5. Stir both into the soup and add the rest of the liquid to cover. Simmer for 30 min or until squash is tender.
  6. Taste, and adjust seasoning with salt and lemon juice. Serve with fresh ground pepper and crumbled feta.