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butternut and kale, butternut squash soup, butternut squash soup with white beans, Crockpot, kale
As I planned, I went to Soulard Farmers Market yesterday morning after a tough spinning and Crossfit class. I will be taking it easy this week with no Crossfit or early morning runs. Rest and sleep will be important this last week before the monster run!
Every time I go to the farmers market, I only bring $20 with me. This trip was filled with a variety goodies and I spent $19.25:
- 5 pears
- 1 pound grapes
- 2 acorn squash
- 3 butternut squash
- 3 yellow onions
- 2 sweet potatoes
- 1 bushel of broccoli
- 2 steak size tomatoes
- 5 multicolored peppers
- 5 avocados
- 1 ginger root
…I think that was it!
I decided to make Butternut Squash Soup with kale, cannellini beans and greek yogurt while I still had my vitamix to make a smooth puree (I am sending it away on tomorrow). I created the recipe as I went.
Low-fat Creamy Butternut Squash Kale Soup
Ingredients:
- Butternut squash, cubed
- Yellow onion, 1 medium size, sliced
- Cannellini beans (any white bean will do), 7 oz can, rinsed
- Vegetable broth (can use chicken broth as well), 2 cups
- Rosemary, 1 tsp
- Thyme, 1 tsp
- Cracked black pepper, 1/2-1 tsp (to taste)
- Salt, 1/2 -1 tsp (to taste)
- Ginger, 1 Tablespoon, chopped
- Cinnamon, 2 tsp
- Optional (used in my recipe)
- Kale, fresh, 2 cups
- Greek yogurt, non-fat plain, 1/2 cup
Directions:
- Peel and cut the butternut squash into large 1-2 inch cubes and slice onion. Place into the crockpot.
- Add the rinsed cannellini beans, vegetable broth, rosemary, thyme, ginger, salt and pepper to the crockpot.
- Put the crockpot on HIGH for 3 hours until butternut squash is soft.
- Scoop out the hot mixture into a blender until mixture is a smooth puree (I used a vitamix gradually putting the speed up to HIGH for 30 seconds). You got butternut squash soup!
- Pour the puréed mixture back into the crockpot and stir in the cinnamon. Taste the soup to make sure there is enough cinnamon, salt, and pepper (add more if needed)
- Optional Step/extra ingredients: And add the kale and Greek yogurt. Stir well.
- Cook soup for another 30 minutes and your butternut squash soup is ready to be served!
Now you have creamy butternut squash soup with kale :). The beans alone make the soup creamy, but Greek yogurt gives the soup a little thicker consistency. I would say this soup is nutritionally balanced with vegetables, carbohydrates, fiber, and good sources of protein (beans, greek yogurt).
CLICK HERE TO PRINT JUST THIS RECIPE
Let me know if you try and like my recipe!
Random: Remember my funky eggplant….I made another egg bake for the week with eggplant, onion, red pepper, spinach, kalamata olives, and basil.
I am all set for my meals this week! I even got seduction bread to have with my apple butter in the mornings or a night-time snack 🙂
Week 2 Crockpot Dinner will probably be mid-next week since I won’t get back from Chicago until late Sunday. I am thinking a chicken or beef dinner sounds good 🙂
Any suggestions or recipes you swear by?
I will leave you with a Grannyism that will might make you think a bit……..
if you didn’t know your age, how old would you be?
I don’t think I could say an exact age, but I am aiming to be young for a long long time and hopefully nutricising will help make that happen!
I am on my way to get a pumpkin latte 🙂 Enjoy the rest of your Sunday!
Natalie said:
This butternut squash soup looks SO good!!! Wish you could cook for me 🙂
Julie said:
I am definitely getting my crockpot out this week! Question, do I have to blend the soup into a puree or could I just eat it as a chunky stew? I would definitely make this by nixing the final step! Can’t way to buy squash!
simplynutricising said:
You can absolutely make chunky butternut squash soup. You can even add other veggies and chicken if you want too to make a meatier stew. It is your soup, you can make it how every you want! Enjoy!