Soup is love. I feel it, i want it, i need it and I want to share it. I want soup that I make because I need to know exactly what is in it. When I eat out I seldom order soup. I am afraid of what is in it. I do not want to ingest canned broths, full of salt and msg. I do not want the butter or the cream or the salt. So, I make it. When its freezing out, I stay close to my stove . This recipe takes awhile but not too long. I would say you should take a nice hour to prep and make it. The chopping takes time depending on your skill, but you can save more time by buying the veggies already chopped, especially the butternut squash that the stores sell already chunked.
You will need a sharp chefs knife, a few cutting boards and a large soup pot, a ladle and a wooden spoon. Also, a hand blender or a regular blender to puree it.
2 tablespoons extra virgin olive oil
4 cloves chopped garlic
1/2 sweet onion-chopped
2 stalks of celery- chopped
1 small to medium sized butternut squash- peeled and cut up
about cup or less depending on how much you like it of lacinato kale-trimmed and deveined, chopped
Roasted tomatoes-I use the plum tomatoes Recipe on my facebook blog in notes
about 6- 8 cups of vegetable broth or water
fresh thyme -about 3 sprigs
aged balsamic vinegar about a tablespoon or less
Into the soup kettle add the olive oil and the sprig of thyme, to this when warm add the onion, carrot , celery, garlic.
Stir around about 3 minutes being careful not to brown the garlic.
Then add the butternut squash, and cover all the veggies with water or veggie broth (you can add water and a organic low salt veggie bouillon cube)
Turn the flame down to a simmer and cover pot.
Let it simmer about 10 minutes until the butternut squash is tender. (try a piece). If soft at this point you need to puree to make it creamier.
If you have a hand blender, do this right in the pot, puree till smooth. Or put through a regular blender after it cools off a bit.
Then add the rest of the veggies to the creamy pureed soup. Chopped kale, zucchini, chopped roasted tomatoes, chopped fresh basil and stir in a little drizzle of your best but not too strong balsamic vinegar. Taste and add more salt and pepper if necessary.
Let these veggies cook a few more minutes till kale is tender.
Make a pretty heart out of a roasted plum tomatoe or in this case I used a golden beet for garnish. Serve hot.