2 tablespoons
olive oil 9 cups water, separated 3 extra large chicken bouillon cubes (or 6 small ones) 1 (1.25 pounds) large boneless skinless chicken breast 1/2 cup yellow onion, chopped 1 teaspoon minced garlic 2 cups kale 1/4 teaspoon each dried marjoram, sage, rosemary, thyme Salt and pepper, to taste Freshly grated Parmesan cheese, optional Instructions Preheat the oven to 375 degrees F. Lightly grease a baking pan. Peel the carrots and butternut squash. Remove the seeds and stem from the butternut squash. Coin the carrots and cube the butternut squash. Leave the skin on the red potato and cube into small pieces. Combine the sliced carrots, cubed butternut squash, and cubed red potato in a large bowl. Toss with the olive oil, salt, and pepper. Lay out the vegetables evenly on the baking sheet. Bake for 15 minutes, then flip and stir them around, bake for another 15 minutes, flip and stir them around and bake for 10-15 more minutes or until roasted to personal preference. Meanwhile, combine 6 cups of water with the bouillon cubes. Bring the water to a boil and whisk in the cubes to dissolve. Slice the large chicken breast into 3 even pieces (or use a few smaller ones). (The reason to cut them down is to help them cook quicker.) Place the chicken pieces in the boiling water with the chopped onion, and minced garlic and cover with a lid. Let the chicken boil until cooked through, about 10-15 minutes. Turn the heat to low, remove the chicken breasts and allow to slightly cool. Shred the chicken and return it to the pot with the remaining 3 cups of water. While the chicken is cooking, massage the kale under cold water and rinse well. Remove the stem and finely chop the kale. Stir the kale and roasted vegetables into the broth. Add the dried herbs - marjoram, sage, rosemary, and thyme. Season additionally with salt and pepper and additional poultry seasonings if desired. Optionally top each bowl with freshly grated Parmesan cheese. 3.2.2807
Add in squash, peppers, cumin, corianderand bay leaf. So this year I decided to throw some roastedred peppers into the mix and it was definitely a magical decision
Zesty Vegetable Pasta SaladMeatless Monday Eggplant and Kidney Beans Stuffed Red Peppers and a CookbookAsian Inspired Radish, Cucumber and Celery SaladRoasted Potato Salad with Parsley and Introducing the YUMMLY ButtonSummer Salad with Pea Tendrils and Garlic Scapes PestoSweet Potato Noodles with Kale, Swiss Chard, Roasted Onions & Garlic
I credit this Slow Cooker Butternut Squash, Potato andRoasted Pepper Soup to my daughter Emily. Put the squash, potatoes, peppers and half of the onions into a crockpot with the stock, cumin, Lodo Red Adobo, salt and pepper
Dice the potatoes into small cubes, put into a pot covered with water, bring to a boil and continue boiling until potatoes are soft enough for a fork to go in
Chicken, Butternut Squash, andKaleSoup. Healthful Dishes, Poultry, Recipes, Soupsand Stews, Vegetables Classic Pork StewPotatoes RissoleTomato Pie with Basil and Gruyere CheeseLemon Icebox PieBlueberry Lemon Cupcakes with White Chocolate IcingThai BBQ Chicken {+ a Cookbook Giveaway}CioppinoStuffed Pork Loin Roast with Sausage, Cherries, and FennelSliders with Smoked Chicken and Cheddar Sun-Dried Tomato CornbreadSeared Scallops with Sweet Potato Grits and Chanterelle Mushrooms Prep Time
Toss the butternut squash, garlic, and thyme with the olive oil, season with salt and pepper, and place on a baking tray (lined with foil for easier clean-up)
The velvety roastedbutternut squash adds sweetness and evokes the Autumn season. I roasted the squash and steamed the kale with coconut milk to empower their own flavors
If you are by yourself, you could just scoop out a bit of the squash, spoon in a bit of the apples/onions, splash in a little bit of broth and boom - you've got your own bowl of soup
add the butternut squash, apple, broth and balsamic. The butternut squash pairs well with the sweetness of the carrots and apples while the onions andred peppers balance everything out
Well what I had tried are some butternut squash and cannellini beans to have a variation in texture, I also added some red capsicum and bacon for flavour and the result is this amazing healthy and delicious soup we are posting now
I pair this with my Roasted Seasoned Winter Squash Seeds, nothing gets wasted in the butternut squash made with my Homemade Seasoning Salt and a little low-fat sour cream as a garnish, and I am one happy camper
Do you look at a list of ingredients for a recipe sometimes and get overwhelmed. Ingredients. Put cooked butternut squash, almond milk, and spices in a blender or magic bullet and blend until smooth
I wasn't expecting it to be vegan since the label said "seafood" but my curious nature couldn't resist at least having a peek at the list of ingredients
Uncover, stir in the kale, add cayenne pepper if desired, and serve. Pictured is the third batch of this soup that I’ve made since cold weather hit, and I’m counting down the minutes until I can heat up a big bowlful for lunch
Comments
Log in or Register to write a comment.