LotFotL’s Winter Squash (carrots, turnips and leeks) Soup with Kalettes

  • 2 tsp olive oilwinter soup 2015
  • 2.5 C leeks, chopped
  • 3 clove garlic, minced
  • 1 carrot, cut into thin half-circles
  • 1 celery stalk, thinly sliced (or sub 3 napa cabbage leaves and a sprinkle of celery seed)
  • ¼ tsp dried chile flakes
  • 1 tsp dried thyme
  • 1/8 tsp dried sage
  • ¼ tsp salt
  • 1/2 C tomato sauce
  • ¾-1 lb. butternut squash cubed (about 2½ cups)
  • 1/2-3/4 lb turnips cubed (about 2 cups)
  • 2 T Better Than Bouillon Organic Chicken Base
  • 1¾ cups water (enough to cover your ingredients)
  • 2 bay leaves
  • 20 kalettes pulled from the stalk
  • Salt and pepper, to taste
  1. Heat olive oil in a large saucepan set over medium heat.
  2. Add the leek and cook, stirring occasionally, until it starts to soften, about 5 minutes.
  3. Add the garlic, carrots, celery, dried chile flakes, thyme, sage and salt. Cook until the vegetables are tender, about 5 minutes.
  4. Stir in the tomato sauce and cook for one additional minute.
  5. Stir in the butternut squash, turnips,chicken base, water and bay leaves. Bring to a boil, then reduce to a simmer, partially cover the saucepan and cook until everything is are tender, 15 to 20 minutes.
  6. Let the soup cool for 10 minutes, then transfer 2 cups of the soup to a blender. Puree until almost smooth, then stir the mixture back into the soup.
  7. Stir in the kalettes, keep soup covered and on low temp until kalette is tender. Add salt and pepper (if desired)
  8.  Best if this sits overnight to let the flavors come together.
  9. Serve with your favorite crusty bread and shredded aged white chedder cheese.