I don’t really have a recipe for this one, but I will try to recall what I threw in the pot. This turned out really tasty actually. Really hit the spot.
Ingredients:
Carton of broth (+2c water)
1 small butternut squash
1 small/medium sweet potato
1 sweet onion
some garlic
cinnamon, cumin, cardamom, garlic powder, onion powder, garlic salt, pepper….. I think thats all the spices I put in. No idea how much of any of them. Go easy on the cardamom…
1 head of red kale
Avocado Oil (would have used bacon fat but was out of bacon.)
Directions:
For the soup I put some oil in the pot, and threw some minced garlic in there to let it get just a little toasty. Then the onion, which I chopped fairly fine, and the broth was thrown in, the garlic was about to get too toasty and I didn’t want to turn off the burner due to my bad timing. I was told once that you should let your herbs and spices saute for a bit in the oil in your pot before adding the liquid for soups but I didn’t get around to it and it still turned out great.
Then as the broth was heating up I started chopping the butternut squash, which I had actually peeled first thing, because I hate peeling them so damn much. Cut it up into small-ish pieces and threw them in the pot, then did the same with the sweet potato. Then just started putting whatever spices sounded good in there and stirred it up and let it cook on medium/high heat until the squash was totally cooked. Then we used the immersion blender to blend up the soup a bit, not all the way though, there was still pieces of squash and onion. And while that was cooling a tad, I put a whole head of red kale, just the leafy parts, in a pan with avocado oil, a bunch of fresh garlic, and some salt, and stirred it until it was tender. Threw it on top of the soup and bam, delicious! Thanks for reading. Sorry I am so bad at this recipe thing. I am going to work on it. Jeremy is better at writing, I am going to make him do it next time 🙂
Pumped Eats 