Crock-Pot Butternut Squash and Kale Soup
A friend gave me this recipe a few years ago and it is still one of my favorite meals. This is also one of those soups that taste even better the next day. For a vegetarian option you, can substitute water/vegetable broth for the chicken broth.
- Dash of olive oil
- 1 can diced tomatoes
- 1 onions (diced)
- 1/2 butternut squash (peeled seeded cut lengthwise into 12 inch thick wedges, or a pre-cut bag)
- 6 garlic cloves
- 1 tbsp olive oil
- 6 cups chicken broth
- 4 cups kale (chopped)
- 3 fresh thyme (sprigs)
- 1 bay leaf
- 15 oz can of white beans (great northern, or chickpeas drained)
Coat the crock-pot with a couple dashes of olive oil. Add the cut squash, tomatoes, chicken broth and bay leaf to the crock-pot. Cook on low heat for a 4-5 hours.
Drain the white beans and add to the soup. Chickpeas tend to hold up better in the crock-pot. Add a sprig of thyme Continue to cook on low heat for 30 minutes to an hour. You don’t have to be exact.
Mix Kale into soup and stir until the kale wilts.
Remove bay leaf and thyme. Enjoy!!!