butternut squash soup with curried pepitas

i had this moment in the grocery store the other day where i realized that we’re almost at the end of the very last scraps of winter produce.  and like some crazy squash hoarder i started grabbing at the butternuts.  i’m going to make a couple batches of this soup to freeze because i hate the idea of waiting until october to have butternut squash soup again.  is that crazy?  maybe i’m a kooky squash hoarder or suffering from some other squash related mental disorder.  something to ponder while i’m roasting 55 batches of butternut.  xx- sarah  {more after the jump}

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fire roasted tomato and kale soup

this is my favorite winter soup these days- and of course it fits the theme of our meals: easy, healthy, delicious. i promise, it won’t disappoint. i double it and we eat leftovers for days. and as you can see from the kitchen picture, there’s hardly any mess to clean up {and i am like a tornado in the kitchen!}.


the what:

2 tablespoons evoo

1 cup diced yellow onion 

4 large garlic cloves, roughly chopped 

1 (32-ounce) box low-sodium vegetable broth 

4 cups packed chopped kale 

1 (14.5-ounce) can organic fire roasted chopped tomatoes

2 large carrots, chopped

a few shakes of red pepper flakes (optional)

leftover wild rice (optional)


the how:

– in a large pot heat olive oil over medium heat, saute onions for 3 minutes and then add garlic and cook for 2 more minutes.  

-add broth, tomatoes, fresh carrots and kale {now is the time to sprinkle in some red pepper flakes if you like a little heat in your soup!}.  

-cover and cook until kale is tender (5-7 minutes).  you may need to add a little extra water/sea salt/ pepper if the soup is too thick for your liking.  

-serve steaming hot with a chunk of fresh sourdough or add some lefover wild rice to the soup to make it even heartier.  

-slurp it down and love your life!  *adapted from this recipe