Butternut Squash and Kale Soup


My mom, who is a retired junior high school teacher, now teaches college level English part time. She was recently at a lunch event for the college. As soon as the event was out she called me, beaming that there were two options for the lunch, and she opted for the vegan (or vay-gan as she pronounces it 😉 ) option—and it was good! she said, her voice full of surprise.        

Of course I had to ask what it was. And when she explained, I knew I just had to try my hand at re-creating it:

Well, it was a butternut squash-based soup, but it had SO many other yummy veggies in it, and it had kale! It had kale in it too. It was SO good. And it was vaygan!

Mom, don’t you watch Modern Family? Kale is the new spinach 😉


Sold. I have to try making this. After she told me what (the ICC Culinary Department’s) soup had in it, I got busy in the kitchen.


Butternut Squash and Kale Soup (vegan)

inspired by ICC’s culinary dept’s soup

1/2 butternut squash, roasted, innards scooped out

2 tbsp olive oil

3 carrots, chopped

3 celery stalks, chopped

1/2 onion, sliced

2 cloves of garlic, minced

sprig of rosemary (or 1/2 tsp dried rosemary)

1/2 tsp thyme

salt and pepper

1 carton of vegetable broth

1/2 (small) can of tomato paste

1 bunch kale

1 tbsp lemon juice

1 can white beans

Roast squash by cutting in half length wise and placing on a baking dish filled with half an inch of water. Roast at 375 degrees for 45 minutes. Scoop out flesh of one half, mash up, and set aside. Do whatever you want with the other half :) Put a large stock pot over medium heat with 1 tbsp of the olive oil. Sautee the carrots, celery, onion, and garlic along with the s&p, rosemary, and thyme until the vegetables are softer – about 8 minutes. Add vegetable stock,  tomato paste, stir. Add the squash when squash is done cooking and stir again. Bring to a boil and then reduce heat to low, and let simmer for about 30 minutes. Meanwhile, sautee the kale in the remaining tbsp of olive oil along with the tbsp of lemon juice. Add the kale, and then the beans, and cook for another 5-10 minutes. Add s&p to taste.


Fabulous! Especially with a crusty, dense half of a bagel on the side:)


Having a good Monday so far? It’s Monday, but I’m happy for a couple reasons:

– this weekend BFF Melissa and I are visiting BFF Destiny in Chicago!! 😀

– We leave for the Dominican Republic in less than two weeks! 😮

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  1. Great recipe, thanks! I make a really basic butternut squash and kale soup, but now I can take it to the next level 😀

  2. Ha ha… I think it’s funny when I hear people say “vay-gan,” but hey, any way it’s sliced is a good thing!

  3. hahahahhahah- Moms crack me up. My Mom called me when she found out Chelsea Clinton had gone veg….she was like wow- so other people do this? hahahah. The soup looks awesome. I was just commenting on someone elses blog telling them how much I love kale! My BFF is coming to visit this weekend! How fun.

  4. My mom says a few words weird and since she’s my mom it bugs me. Normally, I love when people say words their own way :)

  5. That soup looks delish! And yes – a bagel always helps.

    You have some awesome traveling coming up. Spring Break 2011! 😉

  6. I love kale in soups. It’s actually like the only way I like it.

  7. I love kale in soups. It holds up so much better than spinach!

  8. kale in soups is the best!

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