Thursday, February 21, 2013

Butternut Coconut Kale Soup

This soup is a new recipe for me. I love that it has that comfort food feel on these cold winter days, but it's super healthy, too. The butternut squash is a little sweet, coconut milk makes it really creamy and the kale gives a nice added texture, not to mention that it's super nutritious! I hope you like it:)

I've peeled and chopped up a medium butternut squash.

Add the squash into a crock pot along with onion, garlic, water and seasonings. Set to high and cook for 3 hours.

At this point, using a hand blender, puree the veggies til smooth.

Add a handful of kale (make sure you remove the thick stems) and cook on low for another hour.

Once the kale has cooked down add coconut milk and stir until it's combined well. Coconut milk will loose flavor the longer it cooks, since it doesn't need cooking I'm adding it at the end so I get the full yummy coconutty flavor that I love:) At this point it's done, just give it a little taste for seasoning (mine just needed some salt) and enjoy!

Butternut Coconut Kale Soup

1 onion, chopped
2 cloves garlic, minced
1 medium butternut squash, peeled, seeded & chopped
1 c water
1 T basil
salt & pepper
handful kale, rinsed, chopped & stems removed
1 can coconut milk

Place onion, garlic, squash, water, basil, salt & pepper in crock pot. Set to high and cook for 3 hours. Using a hand blender, puree cooked veggies until smooth. Add in kale, cook on low 1 more hour. Once the kale is cooked down add in coconut milk and stir til combined. Taste for seasoning and enjoy.

*If you want to omit the kale just add coconut milk after you blend the veggies, it's ready to serve at this point.

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