Delicata Squash and Kale soup

A versatile, hearty soup is welcome at any table during the winter months. Keep it simple with seasonal vegetables, mix it up with chili flavorings or add meat for a robust meal for family and friends.

By / Photography By Kurt Jacobson | December 14, 2017

Ingredients

  • 1 delicata squash cut into bite size pieces, about 2 cups
  • 1 cup yellow onion, diced
  • 1 tablespoon olive oil
  • 1½ teaspoons minced fresh garlic
  • 1 can kidney beans, 15.5 ounce size
  • 1½ cups diced fresh tomatoes
  • 5 cups vegetable stock
  • 2 teaspoons dried oregano
  • 2 cups chopped fresh kale
  • Salt and pepper to taste

Preparation

In a 4-quart pot, sauté onion for three minutes in olive oil on medium heat stirring often. Add garlic and cook stirring two more minutes. Add the rest of the ingredients and bring to a boil stirring occasionally.

When it reaches a boil reduce heat to a simmer and cover. Cook for fifteen to twenty minutes or until vegetables are soft. Add salt and pepper to taste

Chili variation: Add 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 tablespoon paprika, ½ teaspoon ground red pepper, use four cups of stock instead of five, reduce oregano to 1 teaspoon

Meat variation: By adding meat, this can become a main dish. Use one pound Italian sausage or ground beef. Start by browning the meat in oil for five minutes, then add onion and garlic cooking on medium heat stirring for five more minutes.

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Ingredients

  • 1 delicata squash cut into bite size pieces, about 2 cups
  • 1 cup yellow onion, diced
  • 1 tablespoon olive oil
  • 1½ teaspoons minced fresh garlic
  • 1 can kidney beans, 15.5 ounce size
  • 1½ cups diced fresh tomatoes
  • 5 cups vegetable stock
  • 2 teaspoons dried oregano
  • 2 cups chopped fresh kale
  • Salt and pepper to taste
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