Butternut Squash and Kale Soup

Marlena's Note:

The sweetness of the squash counteracts the bitterness of the Kale. This soup is a good source of antioxidants.

• Total Time: 26 mins
• Prep Time: 10 mins
• Cook Time: 16 mins

Ingredients:

Servings: 4

• 2 -3 cups butternut squash , peeled and cubed
• 3 -5 leaves kale , removed from the stems and cut in strips
• ½ onion , chopped
• 1 garlic clove , minced
• 3 -5 cups vegetable broth or 3 -5 cups chicken broth
• salt and pepper , if needed

Directions:

1. If desired, sautee onions undil tender and then add the rest of the ingredients except salt and pepper.
2. Otherwise, just dump all ingredients except salt and pepper in a pot.
3. Bring to a boil, then turn down to simmer. Let it simmer on medium-low heat about 15 minutes. It is done when squash cubes are soft but still hold their shape. If desired, add salt and/or pepper to taste.
4. Note: I don't measure when I make this soup, the amounts of ingredients don't need to be exact.