Butternut Squash Kale Ginger Soup



This one is awesome: the perfect autumn-into-winter, cold evening soup. Pretty quick to prepare. Have a try and let me know what you think.



2-3 Tbs of Olive Oil

2 Cups Butternut Squash, cubed

1 Valencia Onion, diced

1 Cup Kale, chopped

2 Cloves of Garlic, minced

2 Pieces of raw Ginger, each the size of a thumb, chopped

6 Cups Vegetable Stock

Salt and Pepper to taste.


  1. In a large saucepan, heat the olive oil.
  2. Add the onion, garlic and ginger and cook gently until fragrant and onion is golden.
  3. Add the Butternut Squash and cook for 3-5 minutes.
  4. Add Vegetable Stock, bring to a boil then allow to simmer for 15-20.
  5. Add Kale. Cook for an additional 5-10 minutes, until Squash is soft.
  6. Puree soup then return to heat, seasoning with salt and pepper to taste.


Garnish with chives, sour cream, croutons, or, really whatever your heart desires. It’s your soup after all.