Ingredients

The following ingredients have 12 Servings
  • ¼ cup extra-virgin olive oil
  • 1 large diced onion
  • ½ teaspoon salt
  • 6 cloves finely chopped garlic
  • 3 carrots, diced
  • 1 cup diced celery
  • 1 tablespoon Herbes de Provence
  • ½ cup dry white wine
  • 6 cups Imagine No-Chicken Broth or reduced-sodium chicken broth
  • 10 dashes Tabasco sauce, or to taste
  • 1 4-inch sprig rosemary
  • 1 small butternut squash, peeled and cubed (about 1 1/2 pounds or 4 ½ cups)
  • 4 cups finely chopped kale leaves (no stems)
  • 1 large tomato, diced (about 1 large) peeled and seeded if desired

Instruction

  • Heat oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat. Add onion and salt, and cook, stirring often until the onion is softened and starting to brown, 8 to 10 minutes. Add garlic and cook until fragrant, 30 seconds to 1 minute. Add carrots, celery and Herbes de Provence. Cover and cook, removing lid to stir often until the vegetables are starting to brown and sizzle, 5 to 8 minutes.
  • Add wine, increase heat to high, and cook, stirring until the wine is almost completely evaporated, 3 to 5 minutes.
  • Add broth, Tabasco sauce and rosemary and bring to a boil. Add squash, and return to a simmer. Reduce heat to medium-low or to maintain a simmer, and cook until the squash is tender, but not falling apart, about 12 minutes.
  • Add kale and tomatoes and stir until the kale is wilted into the soup. Cook until the kale is tender, 4 to 5 minutes longer. Remove rosemary sprig before serving.