While this soup takes roughly two hours to make from start to finish … it is totally worth the effort and wait. This recipe is the perfect “two butt” kitchen recipe. The perfect excuse to invite a friend over or make a romantic dinner. Either way, a bottle of wine should be invited.
Roasted Butternut Squash Soup with Kale Chips and Goat Cheese
1 Sm — Butternut Squash
3 C — Vegetable Broth
1 — Red Pepper
1 — Head of Fresh Kale
1 — Medium Onion
1 — Lemon
2 cloves — Garlic
4 oz — Goat Cheese
4 T — Olive Oil
1. Quarter lemon
2. Peel squash, de-seed, cube in 1″ increments
3. Wash kale, de-stalk, cut into 1″ strips
4. Mince Garlic
5. De-seed red pepper, cut into thin strips
6. Place your oven racks into the center notches and lower notches of your oven; preheat to 450* Degrees
1. Assemble one baking sheet filled with your pepper, squash, and onion in a single layer; toss with 2 T olive oil to coat.
2. Toss kale, garlic, lemon and remaining olive oil; place in single layer on second baking sheet. Make sure to place on the lower rack of your oven.
3. Bake kale mixture until crispy on lower rack for 20 minutes; butternut squash sheet will bake roughly 35 minutes. Be sure to stir sheets every 10 minutes to ensure an even cook-through.
4. Carefully add roasted lemon juices to blender while being mindful to discard the lemon seeds.
5. Add squash and onion to blender with 3 cups vegetable broth – make sure to occasionally let the steam release from the top of your blender or you may end up with a soup explosion on your ceiling from the build up pressure.
6. Garnish with red peppers, kale chips, and goat cheese!
**This recipe was adapted from www.seriouseats.com; Nick Kindelsperger is the editor of Serious Eats: Chicago. You can follow him as @nickdk on Twitter.