Another fall/winter soup that is keeping us warm, especially with the addition of cayenne I like to add to my own bowl 🙂 I have been trying out all kinds of different soups that involve either kale, butternut, broccoli and/or chicken (or a mix). I really like this one as it is light yet satisfying.
Ingredients:
- 1 Tbs grass-fed butter, ghee, or coconut oil
- 1 large onion, diced
- 4 cloves of garlic, minced
- 4 Cups butternut squash, peeled and cut into ½ inch cubes
- 2 Cups kale, chopped
- 4 Cups homemade chicken broth
- 2 Cups shredded chicken, de-boned and already cooked (left over’s from making chicken broth work well)
- Salt to taste
Optional spices for individual servings; fresh cracked pepper, cumin and cayenne
Instructions:
- In a large cooking pot, melt butter and sauté onions and garlic on low until onions are limp.
- Add butternut squash and sauté for about 5 minutes, stirring to make sure they don’t stick to the pot.
- Then add kale and broth, bring to a boil, then simmer with the lid on for about 15 minutes or until butternut squash is tender and still firm (not mushy).
- Mix in the already cooked chicken, cover with the lid and remove from heat.
- Wait about 5 minutes before serving.
- Flavor with salt and spices as desired.
Make a great portable soup when heated and stored in a thermos.
A Nutritional Makeover 