Half-Split Butternut Squash and Kale Soup
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 soups (vegetarian) ready in about 60 minutes pairs bunch, stemmed and torn kale, medium, diced onion, minced garlic 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
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Split Butternut Squash and Kale Soup take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Split Butternut Squash and Kale Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bunch, stemmed and torn kale from drying out.
Can I substitute ingredients in Half-Split Butternut Squash and Kale Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Split Butternut Squash and Kale Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Half-Split Butternut Squash and Kale Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
