So, after I made Butternut-Black Bean Tacos last week, I had some butternut squash left over. There were many things I could have done with it, but after finding a beautiful head of kale, I decided to make butternut and kale soup.
This soup is packed with nutrients and it’s just plain delicious. Enjoy.
Makes 4 main course servings.
1 tablespoon olive oil
3 large garlic cloves, minced
3 large shallots, chopped
1 lb. butternut squash, peeled, seed, diced
4 cups vegetable broth