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Heidi's Green Soup With Butternut Squash |  Vegetable/Fruit Day

(modified from “Love Soup” by Anna Thomas)
Makes 6 servings - uses 10 oz of your daily vegetable allowance

Ingredients
  • 1 ¼ lb butternut squash, peeled and diced
  • 3 ½ cups water
  • 1 bunch Russian kale
  • 2-3 TBSP chopped fresh sage leaves
  • 1 bunch green chard or 1-2 TBSP crumbled dry sage
  • 8 cloves garlic, peeled
  • 1  tsp sea salt, plus more to taste
  • 2 large yellow onions
  • freshly ground black pepper
  • 1 can water chestnuts, drained and chopped
  • PAM Olive Oil or other zero-calorie cooking spray
  • 24 oz vegetable broth
  • fresh lemon juice (optional)
Directions
  • in a large pot combine water, butternut squash, sage and a teaspoon of salt
  • bring to a boil
  • cover pot, lower heat and simmer for 10 minutes
  • wash kale and chard
  • trim away the tough stems and chop the greens coarsely
  • add greens to the soup along with garlic cloves and vegetable broth
  • continue simmering gently, covered, for another 20 minutes
  • chop onions and sauté gently with PAM and a pinch of sea salt over medium heat, stirring frequently until soft and golden brown (30 - 40 minutes)
  • when onions are ready add them to the soup and let it cool slightly
  • remove some pieces of butternut squash and set aside to add back later
  • using an immersion blender, puree soup
    • note, if using a regular blender puree in batches and return puree to a clean pot
  • add butternut squash chunks and water chestnuts to pureed soup
  • if the soup is too thick, add a little more water or broth
  • season to taste with sea salt, pepper and lemon juice
  • suggestion: freeze leftovers in quart-sized freezer bags for future use
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