Hearty Butternut Squash Soup
Ingredients
- ½ stick unsalted butter
- ½ medium sweet onion, diced (about 1 cup)
- 3 stalks celery, diced (about 1 cup)
- ⅓ cup flour
- 4 cups vegetable broth
- 2 teaspoons herb blend (I use a fine herb blend or Savory Spice Shop Renaissance Blend)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 2 cups red potato, diced (about 6 small potatoes)
- 4 cups butternut squash, diced (about 1 small squash)
- 1-10 oz container baby kale or kale/spinach blend
- 2 cups fat free half and half
Instructions
- In a stock pot, melt butter. Saute onion and celery for 5-7 minutes, until tender.
- Whisk in flour and cook for 1 minute on medium heat. Stir in vegetable broth and cook until thickened.
- Season with herbs, salt and pepper.
- Add in potato and butternut squash. Cook on a low boil for 20 minutes.
- Add in kale and cook for 2 minutes until wilted. Reduce to low.
- Stir in half and half. Heat through, but do not boil. Season with additional salt and pepper.