Butternut Squash, Carrot, Kale, and Potato Soup
Servings: 2
  • 1/4 cup carrots sliced
  • 1/2 cup red potatoes chopped
  • 1 cup butternut squash cubes
  • 1/2 tablespoon olive oil
  • 2 cups water separated
  • 1 large chicken bouillon cube
  • 1/4 pound large boneless skinless chicken breast
  • 1/8 cup diced onion
  • 1/2 teaspoon minced garlic
  • 1/2 cup kale stem removed and chopped
  • 1/4 teaspoon each dried sage, rosemary, thyme
  • Salt and pepper to taste
  • Freshly grated Parmesan cheese optional
  1. Preheat the oven to 375 degrees F. Lightly grease a baking pan.
  2. Combine the sliced carrots, cubed butternut squash, and cubed red potato in a large bowl. Toss with the olive oil, salt, and pepper.
  3. Lay out the vegetables evenly on the baking sheet. Bake for 15 minutes, then flip and stir them around, bake for another 15 minutes.

  4. Meanwhile, combine 1 cups of water with the bouillon cube. Bring the water to a boil and whisk in the cubes to dissolve.

  5. Slice the large chicken breast into 3 even pieces (or use a few smaller ones). (The reason to cut them down is to help them cook quicker.)
  6. Place the chicken pieces in the boiling water with the chopped onion, and minced garlic and cover with a lid. Let the chicken boil until cooked through, about 10-15 minutes.
  7. Turn the heat to low, remove the chicken breasts and allow to slightly cool. Shred the chicken and return it to the pot with the remaining 1 cup of water.

  8. While the chicken is cooking, massage the kale under cold water and rinse well. Remove the stem and finely chop the kale.
  9. Stir the kale and roasted vegetables into the broth. Add the dried herbs - sage, rosemary, and thyme. Season additionally with salt and pepper and additional poultry seasonings if desired.

  10. Optionally top each bowl with freshly grated Parmesan cheese.
Recipe Notes

Recipe adapted fromĀ Chelsea's Messy Apron