Butternut Squash and Kale Soup

Saute onion in olive oil until it begins to caramelize. Add butternut squash, potaotes and carrots and continue to caramelize. When everything is well browned, add garlic, vegetable stock, balsamic vinegar, soy sauce, vegetable bouillon, worschester sauce, red pepper flakes and tomato.

Simmer until the squash, potatoes and carrots are tender. Puree with hand blender until smooth.

Add kale. Simmer until kale is done, about 15-20 minutes. Add cooked kidney beans and heat through.

Add pepper to taste.

I do not cook with a lot of salt. There is plenty of salt in the soy sauce, vegetable stock and vegetable bouillon for my taste, but you may want to add more. Balsamic vinegar, soy sauce, vegetable bouillon, worschester sauce, red pepper flakes and black pepper are all seasonings that can be varied to taste.

* I tried a variation last night, adding about 1/2t. liquid smoke and about 1 t. smoked paprika. It turned out quite well.

Recipes

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