Kale and Butternut Squash Noodle Soup
Comfort food redefined! Spiralized butternut squash noodles transform this Kale and Butternut Squash noodle Soup into a fun, comforting bowl that will brighten any dreary winter day!
It may be March, but we’re definitely still in the thick of winter, so I had to share a healthy seasonal recipe that will help you stay energized, happy, and healthy…a hearty bowl of soup was the first thing that came to mind!
Because who doesn’t love a big bowl of SOUP?!
I posted a similar recipe over a year ago, but this version is SO much better (if I may say so myself). I tweaked a few things here and there and re-created this cozy, comforting, and warming kale and butternut squash noodle soup that’s guaranteed to fill your belly and keep you happy and healthy for the rest of winter! Plus, it has spiralized noodles which make it that much more fun to eat!
This isn’t a heavy, dense, creamed soup that we reach for in the heart of winter, but, hey…it’s MARCH…SPRING will be here before we know it!
Or maybe not….?
{photo: basking in my post-sweat glow as the flurries were coming down in NYC yesterday!}
“They” say that summer bodies are made in the winter, but I don’t believe in “summer” bodies or “winter” hibernating bodies…I believe in year-round bodies that should be kept strong and smart, guarding our health. Because NOTHING is more important than our health!
So how do I keep my year-round body active and my mind positive while temperatures are frigid and all I want to do is climb under a blanket?
- I nourish my body and soul through consistent workouts, healthy eating habits, and time to de-stress.
- I focus on balance. Balance between staying cozy indoors and exploring the snowy streets. Balance between eating kale and quinoa and chocolate and cookies. Balance between sleeping in and dancing all night.
- I forgive my mind for negative thoughts. They’re a part of life…but I try to wipe them away as quickly as possible.
- I make short-term, attainable goals so I can succeed in bettering myself.
- I stay hydrated…because hydration is the key to good health, glowing skin, and a clear mind.
- I explore the unknown. This year it’s been living in the moment, photography, and trying new things.
- I sweat daily.
- I feed my belly with good food…Homemade experiments or classic indulgences when out to eat.
So let’s talk about this good food…
Before I became obsessed with kale salads (it’s all in the massage!), I would only eat kale cooked…a la this soup! I’m not a terribly huge soup person and really only enjoy broth-based soups…hence their small representation on this blog…I guess I’ll work to remedy that…any tasters?!
Anyways, kale is full of vitamins C and K, plus minerals — calcium, iron, and potassium — and has tons of fiber. The butternut squash noodles impart a gentle sweetness to the soup, but do not overwhelm the bowl. Butternut squash is loaded with vitamins A and C, as well as more fiber, potassium and folate.
So essentially this soup is a powerful bowl of nutrients!
That tastes great too! Soup is one of my go-to weight loss tools [for clients] because it fills us up SO quickly and makes us pause before shoveling food in our mouths. It nourishes as it comforts and can replace several other calorie-dense comfort foods.
Add some beans for protein and you’ve really got a complete, nutrient-dense meal. Although, I don’t think it’s reallllly complete until the sprinkle of parmesan on top…and then it melts…and ooooooo who doesn’t love some gooey cheese on top of a steamy bowl of soup (OK, ok, I know the answer is vegans, so sorry!).
The best thing about this recipe is that it comes together in legit 30 minutes! Some soups really need time to simmer and let all of the flavors meld. This soup…not so much. It’s just as delicious on day 1 as it is on day 2, 3, or 4.
A quick note on the recipe below: If you don’t plan on serving right away, hold off on adding the butternut squash noodles...they’ll get mushy. They really just need a quick 10 minutes while the soup re-heats! I also suggest adding only half of the kale so the greens retain their bright color.
Spoons up!
- 1 yellow onion, chopped
- ½ tablespoon extra virgin olive oil
- ½ of 34 oz can of whole, peeled tomatoes
- 1 garlic clove
- 6 cups low-sodium vegetable broth
- 2 stalks celery
- ½ teaspoon freshly ground black pepper (more to taste)
- ½ teaspoon oregano
- ½ teaspoon no-salt spice blend (like Mrs. Dash)
- ¼ teaspoon chili powder
- 1 butternut squash*, spiralized or chopped
- 1 large bunch kale (the more the greener!)
- 1 cup white cannelloni beans, rinsed and drained if from a can
- 2 teaspoons fresh chives, chopped
- Optional: Garnish with parmesan cheese and additional chives
- In a large stock pot, heat oil over medium heat. Once oil is hot, add onions. Stir continuously until translucent.
- Add tomatoes, garlic [whole], broth, and celery. Mix well, chopping the tomatoes with a wooden spoon.
- Bring soup to a boil, then reduce to a simmer and add spices. Stir to combine.
- If serving immediately, add butternut squash, kale, white beans, and chives. Cover and let continue to simmer on low heat for 20 minutes. If making hours to a day before serving, cover the broth and let simmer for 20 minutes (you will add the remaining ingredients when reheating).
- Turn off the heat and add additional kale before serving. Top with chives and parmesan cheese, if desired.
- Enjoy!
- Note: If spiralizing the butternut squash, keep in mind that the noodles will cook much faster than if chopped. If not serving immediately, add the butternut squash noodles when letting soup simmer or when re-heating the soup.
Who doesn’t love homemade soup in just 30 minutes?!
Stay warm, healthy and happy this #MeatlessMonday (and always!).
Happy National Nutrition Month!
XO
love the idea for squash noodles. so creative.
Which spiralizer do you prefer? I have the Paderno one with 3 blades for 3 sizes. I’ve had it for at least 3 years but have only used it so far for zucchini and potatoes. I haven’t tried butternut squash yet. How big of a piece do you start with to get noodles like that? Do I use an entire peeled Squash? Thanks
Sorry I should have left the link that I use as my go-to tutorial! I follow along here: http://www.inspiralized.com/2013/10/09/how-to-spiralize-a-butternut-squash/
It definitely takes some oomph, but it’s totally worth it! I used the larger spaghetti-like noodle blade (maybe it’s blade B?), but any of the blades will work.
Hope that helps!