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Squashy Kale Soup Splendor


1 roasted winter squash, peeled and chunked
1 bunch of kale, chopped
2 cups fingerling potatoes, diced
2 leeks, chopped
3 cloves of garlic, minced
2 orange or red bell peppers, seeded and chopped small
pinch of red pepper
3-4 cups vegetable or chicken stock
1 1/2 tsp dried sage
1 1/2 tsp dried thyme
olive oil
2 TBS butter
salt and pepper to taste
freshly minced parsley to garnish


    1. Preheat oven to 375. Toss squash with a generous amount of olive oil, enough to coat.
    2. Meanwhile, in a large pot, sauté potatoes in butter with leeks, garlic, and peppers until potatoes are just fork-tender.
    3. Add herbs, save parsley, and kale, cook for 2 minutes more over medium heat.
    4. Add cooked squash to pot, stir, then add broth. salt and pepper, and simmer for 10 minutes.
    5. Garnish with parsley and serve.