Curried Butternut Squash & Kale Soup

by Kelli H. on December 21, 2012

How’s life before the big holiday treating you?

Man oh man, I’ve been busy! Not with your normal Christmas shopping busy, but at work and just normal life. Usually at work winter is when we start slowing down, but this month has been go-go-go! I’ve also been trying pretty hard to make sure to get work outs in. I’m totally guilty of eating lots of sweets during the holidays. At work we get lots of big boxes of See’s candy, and I can’t resist the dark chocolate caramel filled candies. So, I figure if I eat 5 pieces of candy at work, I better get my ass on that treadmill. So far I’ve been really good! I’ve been getting in between 40-55 minute workouts 3-4 days a week, while I watch shows on the lap top. It’s a pretty sweet setup.

In between work, chores, and working out, I’ve been trying to cook healthy dinners. This was Wednesday  nights dinner and it was very delicious. I ate the left overs for lunch and shared with my mom. For a woman who is usually terrified of nutmeg (yes, terrified), my mom actually enjoyed it. This soup would seriously be amazing served with some warm naan. Unfortunately, I didn’t have any on hand, but soaking a big piece of (stale) bread in it was yummy as well! Try making this soup to off balance all those sweets! Or make it in the new year for when you decide to really get back on track.

Curried Butternut Squash & Kale Soup
Recipe adapted from Naked Vegan Lunch

1 onion, diced
2 cloves garlic, diced
2 cups butternut squash, peeled & diced
1 teaspoon cinnamon
1 teaspoon curry powder
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon nutmeg
2 1/2 cups chicken broth
1 (15 oz) can diced fire roasted tomatoes
1 (15 oz) can chickpeas, drained & rinsed
1 (15 oz) can light coconut milk
4 cups kale, washed & torn
salt and pepper

1. Preheat a large pot over medium heat. Saute onions for about 5 minutes. Stir in garlic and saute for 1 minute. Add butternut squash and saute for about 3 minutes. Add in all the seasonings and stir to coat the vegetables.

2. Add in chicken broth, tomatoes, and chick peas. Bring to a boil, reduce heat to medium-low, and simmer for 20 minutes. Stir in coconut milk and torn kale and simmer for another 5 minutes until the kale is wilted. Season with salt and pepper.

{ 5 comments… read them below or add one }

Jamie @ StudioEats December 21, 2012 at 3:33 am

SO GLAD you posted this!! This is one I am absolutely going to make. Mind if I post it on my StudioEats facebook page tomorrow? I think my readers would love it!


Made in Sonoma December 21, 2012 at 3:54 am

Go ahead! Hope you enjoy it!


Katie @ Blonde Ambition December 21, 2012 at 6:02 pm

This sounds soo good. I made a soup with coconut milk last week and it was incredible. So much flavor!


amy @ fearless homemaker December 21, 2012 at 7:28 pm

YUM! This sounds soooo good + I love that it’s a bit healthier – we all need that to counteract all the sweets we eat this time of year!


Stacie @ Snaps and Bits December 22, 2012 at 1:12 pm

That looks like a fantastic winter soup! I love kale too 🙂


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