This Butternut Squash and Kale Minestrone is a perfect fall night soup! Ladle into soup bowls, top with Parmesan cheese and enjoy!
Aren’t old friends the best? This weekend my best friend traveled across the U.S. to visit me in Seattle. Since she was only here for 2 days, we tried to pack as much Seattle into those days as possible.
We saw the Picasso exhibit at the Seattle Art Museum, went to Pike Place Market (of course!), browsed books at Elliot Bay Book Company, tasted wine at Chateau St. Michelle winery, toured Red Hook brewery (hey, we like our wine and beer!), ate at some great restaurants, and most of all we just enjoyed each others company.
It never felt so good to laugh until my stomach hurt.
Perfect Fall Night Soup
After a weekend full of indulging in wine, sushi, pumpkin cookies, fish and chips, beer, bread pudding, and creamy mushroom pasta I was ready for a healthy meal on Sunday night.
Since it had been a rainy weekend I was craving a hearty soup, and decided to make one filled with fall vegetables.
This butternut squash and kale minestrone turned out just as I wanted, and topped with Parmesan cheese and served with crusty bread, it was a perfect fall night soup!
Butternut Squash and Kale Minestrone
- You can make this recipe in the crockpot or on the stove top. I made it in the crock pot, but have included directions for both ways.
- Also, I think this would be great with some pancetta or bacon added. I didn’t realize until just now that some minestrone recipes have bacon/pancetta added to them, otherwise I would have definitely done this! Obviously it won’t be vegetarian if you do this.
- This makes a lot of soup!
P.S. Here are some other delicious butternut squash recipes for you: