Roasted Butternut Squash Kale and Lemon Soup Recipe
Ingredients
- 4 tablespoons olive oil
- 1 butternut squash, peeled, seeds removed, chopped into 3/4-inch pieces
- 1 medium onion, chopped (about 1 cup)
- 1 red bell pepper
- Kosher salt
- 1 bunch kale, ends trimmed, leaves roughly chopped
- 1 lemon, quartered
- 2 medium garlic cloves
- 3 cups homemade or store-bought low sodium vegetable or chicken stock
- Smoked hot paprika to taste
Instructions
Roasted Butternut Squash, Kale, and Lemon Soup Recipe serves 4 original recipe by Serious Eats.
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