This is a recipe with a lot of flexibility. Choose your protein, your greens, your broth and even your grain. If you don't have barley, use brown rice. It is a hearty soup that is most satisfying on a cool day.
Ingredients
Butternut-squash
- 1 small (or 1 pound pre-peeled and cut)
Oil
- 1 Tablespoon avocado, canola, sesame or light olive oil
Herbs
- 1 teaspoon dried thyme or dried, chopped rosemary
Salt
- 1 pinch
Soup
Celery
- 3 stalks
Carrots
- 3 medium/large
Onion
- 1 small
Oil
- 1 Tablespoon Olive Oil
Broth
- 2 quarts (8 cups) low-sodium chicken or vegetable broth
Protein
- 3 cups or 2 (15.5oz) cans cooked chicken, turkey or beans
Barley
- ½ cup pearled barley (can substitute brown rice )
Kale
- 5 oz (or other heaty greens such as collard greens or swiss chard)
Cheese
- ½ cup parmesan cheese, grated (optional)
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Instructions
Step 1
Preheat the oven to 400°F
Step 2
Peel the butternut squash and chop into ½ inch cubes. Add to a baking sheet, drizzle with olive oil, and sprinkle with thyme and salt. Roast for 20 minutes or until tender.
Step 3
While the squash is roasting, finely chop the celery, carrot, and onion and add to a stockpot.
Step 4
Add the olive oil to the stock pot and turn the heat to medium-high. Cook for 10 minutes, stirring every few minutes (or until vegetables are soft).
Step 5
Add the salt, pepper, broth, cubed chicken (turkey or beans), and barley (or rice) to the stockpot and cover.
Step 6
Turn the heat to high and bring to a boil. Once boiling, reduce the heat to low and cook for 10 minutes.
Step 7
Add the roasted butternut squash and kale to the stockpot. Stir until kale wilts.
Step 8
Serve in a large bowl and top with parmesan cheese (optional).