Half-Split Butternut Squash and Kale Soup

By AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A velvety soup with roasted butternut squash and fresh kale, split into two halves for serving with a contrasting texture and flavor. This Eastern European-inspired soup recipe (vegetarian), ready in about 60 minutes, pairs butternut squash, kale, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium, peeled and cubed butternut squash
• 1/2 bunch, stemmed and torn kale
• 1/2 medium, diced onion
• 1 clove, minced garlic
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 medium butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread on a baking sheet and roast for 25 minutes until caramelized and tender.
2. Step 2: In a large pot, heat 1 tbsp olive oil over medium heat. Add 1/2 diced onion and sauté for 3 minutes. Stir in 1 minced garlic clove and cook for 30 seconds. Add 4 cups vegetable broth, 1/2 tsp cinnamon, and 1 tbsp maple syrup. Bring to a boil.
3. Step 3: Add roasted butternut squash and 1/2 bunch kale. Simmer for 10 minutes until kale is wilted and soup is thickened. Use an immersion blender to puree half of the soup until smooth, then stir back into the pot.
4. Step 4: Serve in bowls split into two halves: one smooth puree side and one chunky texture side, garnished with a drizzle of maple syrup and a sprinkle of cinnamon.