i came home the other day and wanted to make a fall soup. i tend to gravitate towards tortilla soups so i forced myself to find something else. in last month's copy of metropolitan market's real food magazine i found this recipe for butternut squash soup. i like it because it's not creamy and the crispy kale really is a nice touch butternut squash + kale make the ultimate fall soup.
1 butternut squash, halved length-wise, or 2 pounds cubed frozen butternut squash
4 oz. fresh kale
3 tbls olive oil
1 medium leek, trimmed, washed and chopped
4 cups reduced-sodium vegetable or chicken broth
3 small potatoes, peeled and diced
1 medium apple, peeled, cored and diced
1/2 tsp ground cinnamon
salt and pepper to taste
if using fresh squash; preheat oven to 400. place the squash cut side down in a baking dish, add a thin layer of water and cover the pan with foil. roast until squash is tender when pierced with the tip of a knife, about 30 minutes. {mine took closer to 50 minutes.} when cool enough to handle, peel off the skin and cut enough squash into 1/4 to 1/2 inch cubes. set aside.
while the oven is hot, make the crispy kale. pull the kale leaves from the tough stems. gather the kale leaves together and cut into thin slices. place in a baking pan and drizzle with 1 tablespoon olive oil. toss to coat and spread in an even layer. sprinkle lightly with a pinch of salt. roast 15 minutes or until crisp. set aside.
{kale before it's crispy}
in a soup pot, heat the remaining 2 tablespoons olive oil. add the leek and cook, stirring, until softened, about 5 minutes. add the broth, squash, potatoes, apple, cinnamon and 1/2 tsp salt. cover and cook 15 minutes or until the potatoes and squash are tender. cool slightly.
puree the soup in the food processor or food mill until smooth and return to pot. or use an immersion blended and puree the soup directly in the pot. add the salt and pepper to taste. float a cluster of kale on each bowl of soup. for a heartier soup, add crisp bacon or cooked ham, about 1/2 to 1 cup.
