Kale and butternut squash soup is packed with protein and vitamins and contains anti-inflammatory properties. A delicious way to do your body a favor!
Kale is low in saturated fat and very low in cholesterol. It’s also a good source of protein, vitamin E, thiamin, riboflavin, folate, iron and magnesium, and a very good source of dietary fiber, vitamin A, vitamin C, vitamin K, vitamin B6, calcium, potassium, copper and manganese. Kale also contains omega-3 fatty acids that help lower inflammation in the body.
Butternut squash is low in calories and high in vitamins and nutrients. This vegetable adds a rich, creamy texture to soups.
Kale and Butternut Soup
4 cups kale, chopped with ribs removed
4 diced carrots
2 cups peeled butternut squash cut in ½ inch cubes. (I buy mine already chopped at the grocery store)
1 large onion, diced
4 cups water
1 32 ounce package of low sodium, fat-free chicken broth
1 packet of dry ranch dressing
3 cans of chickpeas (garbanzo beans), pureed
salt
Pour water and broth in large pot and bring to a boil. Add ranch dressing, onions, carrots, and squash. Cook for 15 minutes. Add chickpeas and kale. Simmer for 30 minutes. Salt to taste.
