This Curried Butternut Squash Soup with Spicy Kale Chips is a delicious, hearty and healthy curried soup with a blend of butternut squash, potatoes, and carrots.
This past weekend, I celebrated Wifemamafoodie.com’s 1 year anniversary! I honestly can’t believe it has been that long! As I mention in my About Page, I began this blog as an extension of what I was already doing on Instagram; sharing recipes I had “healthified” for my family and I.
Check out the recipe that kicked it off, Glazed Pumpkin Crumb Muffins, which are still a family favorite!
Starting this blog has been such a blessing. I’ve had the opportunity to meet new people and to join an awesome community of inspiring and supportive fellow bloggers. It has also allowed me to turn my passion for food and photography in a small business. Most of all, this blog has given me a space to share my humble recipes that I continually create in my little kitchen each week with you all!
I just want to take this time to thank you all for you continued support. You don’t know how much your sweet comments on each post, tagging me in you Wifemamafoodie inspired dishes on Instagram, or the kind emails you send mean to me. You are the reason I continue to keep this blog going. Please don’t hesitate to email or leave a comment asking questions or if you have a particular recipe you’d like to see added. You are appreciated and I value your input and feedback!
To my family and friends: Thanks for taste-testing, proof-reading, and helping me to brainstorm ideas. Thank you for sending me emails and “idea” pins on Pinterest. The thought that you give to me and this passion of mine truly means so much!
I’d like to give a sincere round of applause, and big hug and kiss to my dear husband and children. They have been so gracious (and patient) this year allowing me to photograph our food (through rumbling bellies;) before we eat it and sacrificing some family time for me to work on the blog. My husband also helps with the technical side of the blog, since I’m am like a deer in headlights with it all! Please know that your hard work and sacrifices do not go unnoticed or unappreciated! Thank you for all you do and for your constant support and encouragement. I love you so much!
Finally, I thank God for giving me this avenue in which to pursue my passion. For the grace to continue on week after week and for the constant flow of ideas and inspiration. Even though I’m not always the best daughter, you remain the best Father. Thank you for continually loving this undeserving heart of mine.
The recipe I want to share with you today is inspired by the upcoming fall season! I know we still technically have a couple weeks of summer left, but after school starts and especially after labor day, when pools close for the season, sweaters and boots are in all the stores, and Starbucks begins selling their Pumpkin Spice Latte, it’s just hard not to get excited for the fall time! Who’s with me?(anyone?!)
This is a warm curried soup with a blend of butternut squash, potatoes, carrots, and onions. I also added some spicy kale chips for texture and because they’re just yummy. Sometimes being yummy is reason enough, am I right?
We love to eat this soup with some warm, toasted naan, but you can use another bread of choice or omit altogether. I hope you enjoy this soup as much as we did! If you make it please comment below! Your feedback helps me and others to know what works and what doesn’t. Also, tag #wifemamafoodie on Instagram so that I can see your creations!
Stay tuned below the recipe for some of the #wifemamafoodie creations made by a few of you all throughout this past year!
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- 1-2 tablespoons coconut oil or ghee
- 1 medium butternut squash peeled and chopped (about 4-5 cups)
- 2 medium potatoes, peeled and chopped
- 2 medium carrots, peeled and chopped
- 1 medium yellow onion, chopped
- 2-3 cloves garlic, minced
- 1 can full fat coconut milk
- 2-3 cups vegetable or chicken broth (to cover vegetables, more may be needed when blending)
- 2-3 teaspoons curry powder, to taste
- ¼ - ½ teaspoons cinnamon, to taste
- ½ - ¾ tsp salt, or more to taste
- ¼ - ½ tsp ground ginger or 1 tablespoon freshly grated
- Pinch of black pepper
- Pinch of cayenne pepper, for heat (optional)
- chilled full-fat coconut milk or plain yogurt, for garnish (optional)
- sprinkle of kale chips, garnish
- toasted naan or other bread for dipping
- 4-5 kale stalks leaves, wash, dried, and chopped (about 2 cups)
- ½-1 tablespoon coconut or olive oil
- sprinkle of sea salt
- sprinkle of any or all of the following spices:
- smoked paprika, cayenne pepper, crushed red pepper (to taste)
- In a large pot or dutch oven, melt coconut oil over medium heat. Add squash, potatoes, carrots, onion, garlic and a pinch of salt. Sauté vegetables over medium heat until onions begin to soften, about 5-7 minutes. Pour in coconut milk and enough vegetable broth to cover the vegetables, about 2-3 cups. Stir in the lesser amount of spices (curry powder, cinnamon, ginger, salt, cayenne pepper, black pepper) and bring liquid to low boil (taste again later to adjust the seasonings.) Reduce heat to a simmer, cover, and cook vegetables for about 25-30 minutes, or until vegetables are fork tender.
- While soup is cooking, start on the kale chips. Preheat oven to 350F. Place thoroughly washed and dried kale pieces into a large bowl. Add ½ tablespoon of coconut oil and massage each kale piece. Add more oil if needed but be careful not to oversaturate or the kale will not crisp up in the oven. Sprinkle in some salt and all or some of the following spices: cayenne pepper, smoked paprika, crushed red pepper. Just use what you have on hand. The amount you add will depend on how much spice you like. Start with a sprinkle and add more to taste.
- After your kale is seasoned to your liking, spread out onto a baking sheet in a single layer (you can line the pan with parchment paper for easy clean up) and place the pan in the preheated oven. Bake for about 10-12 minutes, or until kale is crispy. They will crisp up more as they cool. These chips burn easily, so keep a close eye on them. Remove from the oven and let cool.
- Taste soup and adjust seasonings as needed. When the vegetables in the soup are all tender, use an immersion blender or transfer batches of soup to a regular stand blender and blend until smooth. Add extra broth, if needed, to get the desired consistency. After blending, reheat soup again on the stove, if needed, before serving.
- To serve, place soup into bowls and swirl in some chilled coconut milk or yogurt and top with a few pieces of crispy kale. Serve with toasted naan or other bread of choice.
Thank you for tagging me in your photos! It warms my heart to see you make one of my recipes! I realize this isn’t everyone and I’m sorry if I missed including your photo. These are the few I could remember from this past year. To ensure that I’m able to see and have easy access to repost photos, please make sure tag me in the actual photo (not comments) or use the hashtag #wifemamafoodie so that they are all compiled in one spot! Thanks again for helping this year to be a success! You guys rock! 🙂
Photo Credit: (Instagram usernames from left to right, top to bottom)
1st row: lizzyloveshealthy, feedthatgirl, aruutts
2nd row: meechaella, seebexknit, ashlleybrooke
3rd row: sparklinginsneakers, mirandaleman, hopeveiga
4th row: jamiecowan83, lenilentil, babse830
5th row: lesleyahemphill, seebexknit, laurenhummert
6th row: oregonmama, madewellness, mommaandthebulls
7th row: ac9393, kdokoza, scrosentreter
8th row: sochiclife, kerryanne_cram, stephanie.marie._
9th row: _chef_girl_ardee, thereelchill, seebexknit
10th row: laurenhummert, melsbliss74, bridgetlcooks