Ingredients

The following ingredients have 4 Servings
  • 5 spray(s) Olive oil cooking spray
  • 6 cup(s) Uncooked butternut squash cubed
  • 2 cup(s) Uncooked onion(s) chopped
  • 2 cup(s) Uncooked carrot(s) diced
  • 2 cup(s) Uncooked celery diced
  • 1 tsp(s) Kosher salt divided
  • 0.25 tsp(s) Black pepper divided
  • 2 tbsp(s) Fresh sage chopped, divided
  • 2 tsp(s) Minced garlic
  • 0.125 tsp(s) Crushed red pepper flakes
  • 4 cup(s) Reduced-sodium chicken broth or vegetable broth
  • 4 cup(s) Uncooked kale baby variety
  • 1 tsp(s) Fresh lemon juice
  • 0.25 cup(s) Fresh parsley chopped

Instruction

  • Preheat oven to 425°F. Line a baking pan with parchment paper.
  • Spread squash in an even layer on prepared pan and coat lightly with cooking spray; season with 1/2 tsp salt and 1/8 tsp black pepper. Roast until lightly browned, stirring once halfway through, about 30 minutes.
  • While squash roasts, coat a large soup pot with cooking spray; heat over medium heat. Add onion, carrot and celery; season with remaining 1/2 tsp salt and 1/8 tsp black pepper. Cook, stirring frequently, until vegetables soften, 8-10 minutes. Add 1 Tbsp sage, garlic and red pepper flakes; cook, stirring a few times, 1 minute. Stir in broth and increase heat to high; bring to a boil. Reduce heat to medium-low; simmer, covered, 10 minutes.
  • Stir in kale, roasted squash, remaining 1 Tbsp sage and lemon juice; serve garnished with parsley.