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Why You'll Love This batch cooking friendly slow cooker winter squash and kale soup
- Easy to Make: This recipe is perfect for busy days, as it can be prepared in just a few minutes and cooked in the slow cooker while you're away.
- Customizable: Feel free to add your favorite spices or herbs to give the soup a personal touch.
- Healthy and Nutritious: Winter squash and kale are both packed with vitamins and antioxidants, making this soup a great option for a healthy meal.
- Batch Cooking Friendly: This recipe makes a large batch of soup, perfect for meal prep or freezing for later.
- Slow Cooker Convenience: The slow cooker does all the work, allowing you to come home to a hot and ready meal.
- Cost-Effective: This recipe uses affordable ingredients and makes a large batch of soup, making it a great option for those on a budget.
- Perfect for Winter: The combination of winter squash and kale makes this soup a perfect fit for the cold winter months.
- Delicious and Comforting: The flavors in this soup are absolutely delicious and comforting, making it a great option for a cozy night in.
Ingredient Breakdown
The key ingredients in this recipe are winter squash, kale, onions, garlic, cumin, coriander, and chicken broth. The winter squash provides a sweet and nutty flavor, while the kale adds a burst of freshness and nutrition. The onions and garlic add a depth of flavor and aroma, while the cumin and coriander provide a warm and inviting spice. The chicken broth helps to bring all the flavors together, creating a rich and comforting broth. When selecting the ingredients, be sure to choose a sweet and flavorful winter squash, such as butternut or acorn squash. Also, make sure to use fresh and tender kale, as it will make a big difference in the flavor and texture of the soup.
How to Make batch cooking friendly slow cooker winter squash and kale soup
Peel and chop the winter squash into 1-inch cubes. Make sure to remove any seeds or stringy pulp.
Chop the onions and garlic into small pieces. Make sure to mince the garlic to release its flavors and aromas.
Sauté the chopped onions and garlic in a little bit of oil until they are softened and fragrant.
Add the chopped squash, kale, cumin, coriander, and chicken broth to the slow cooker. Stir to combine.
Cook the soup on low for 6-8 hours or high for 3-4 hours. Make sure the squash is tender and the kale is wilted.
Use an immersion blender to blend the soup until it's smooth and creamy. Alternatively, you can transfer the soup to a blender and blend in batches.
Season the soup with salt and pepper to taste. Serve hot, garnished with a sprinkle of paprika and a dollop of sour cream, if desired.
Tips for Perfect Results
Choose a sweet and flavorful winter squash, such as butternut or acorn squash, for the best results.
Add the kale towards the end of cooking time, so it retains its texture and flavor.
Feel free to adjust the amount of cumin and coriander to your taste. You can also add other spices, such as paprika or cayenne pepper, for added flavor.
Use low-sodium chicken broth to avoid over-salting the soup. You can also use vegetable broth or a combination of the two for added flavor.
Use an immersion blender to blend the soup until it's smooth and creamy. This will help to break down the squash and kale, creating a velvety texture.
Add a dollop of sour cream or Greek yogurt to the soup for an extra burst of creaminess and flavor.
Try adding different toppings, such as diced onions, croutons, or grated cheese, to give the soup a personalized touch.
Serve the soup with a side of crusty bread or a green salad for a filling and satisfying meal.
Common Mistakes to Avoid
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Not Cooking the Squash Long Enough:
Fix: Make sure to cook the soup for at least 6-8 hours on low or 3-4 hours on high to ensure the squash is tender.
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Over-Blending the Soup:
Fix: Blend the soup in batches, if necessary, and stop blending once it reaches your desired consistency.
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Not Adding Enough Liquid:
Fix: Make sure to add enough chicken broth to cover the ingredients and cook the soup until it's tender and creamy.
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Not Seasoning the Soup:
Fix: Season the soup with salt and pepper to taste, and adjust the spices as needed to bring out the flavors.
Variations & Substitutions
Add diced jalapenos or serrano peppers to the soup for an extra kick of heat.
Add a splash of heavy cream or half-and-half to the soup for a rich and creamy texture.
Roast the winter squash in the oven before adding it to the soup for a deeper, caramelized flavor.
Replace the chicken broth with vegetable broth and use a non-dairy milk, such as almond or soy milk, to make the soup vegan-friendly.
Storage & Make-Ahead
The soup can be stored at room temperature for up to 2 hours. Make sure to keep it away from direct sunlight and heat sources.
The soup can be stored in the refrigerator for up to 5 days. Make sure to cool it to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The soup can be frozen for up to 3 months. Make sure to cool it to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. You can also freeze individual portions for a quick and easy meal.
Frequently Asked Questions
Can I make this soup in a Dutch oven or stockpot?
Yes, you can make this soup in a Dutch oven or stockpot on the stovetop or in the oven. Simply sauté the onions and garlic, add the remaining ingredients, and bring to a boil. Reduce the heat and simmer until the soup is tender, or transfer it to the oven and bake at 375°F (190°C) for 30-40 minutes.
Can I use frozen winter squash or kale?
Yes, you can use frozen winter squash or kale in this recipe. Simply thaw the frozen ingredients and squeeze out any excess moisture before adding them to the soup.
Can I make this soup in a pressure cooker or Instant Pot?
Yes, you can make this soup in a pressure cooker or Instant Pot. Simply sauté the onions and garlic, add the remaining ingredients, and cook on high pressure for 10-15 minutes. Let the pressure release naturally, then blend the soup until smooth.
Can I add other ingredients to the soup?
Yes, you can add other ingredients to the soup to suit your taste. Some options include diced bell peppers, chopped fresh herbs, or grated cheese. Feel free to experiment and find your favorite combinations.
Is this soup suitable for a vegetarian or vegan diet?
This soup can be adapted to suit a vegetarian or vegan diet by replacing the chicken broth with vegetable broth and using a non-dairy milk, such as almond or soy milk. You can also add other plant-based protein sources, such as tofu or tempeh, for added nutrition.
Can I serve this soup as a main course or side dish?
This soup can be served as a main course or side dish, depending on your needs. You can add crusty bread or a green salad for a filling and satisfying meal, or serve it as a side dish to complement your favorite entrees.
batch cooking friendly slow cooker winter squash and kale soup
Ingredients
- 1 medium winter squash (about 2 lbs), peeled, seeded, and cubed
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1/2 cup heavy cream or coconut cream (optional)
- 2 tablespoons olive oil
Instructions
- Step 1: Prepare the squash. Peel, seed, and cube the winter squash. Place it on a baking sheet lined with parchment paper, drizzle with 1 tablespoon of olive oil, and roast in the oven at 400°F (200°C) for 30-40 minutes, or until tender.
- Step 2: Sauté the onion and garlic. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Step 3: Add the kale and spices. Add the chopped kale to the skillet with the onion and garlic. Cook until the kale has wilted, about 3-5 minutes. Stir in the dried thyme, salt, and pepper.
- Step 4: Combine the ingredients in the slow cooker. Add the roasted squash, sautéed onion and kale mixture, and vegetable broth to the slow cooker. Stir to combine.
- Step 5: Cook on low. Cook the soup on low in the slow cooker for 6-8 hours.
- Step 6: Purée the soup (optional). If desired, use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the slow cooker.
- Step 7: Add the heavy cream or coconut cream (optional). If using, stir in the heavy cream or coconut cream to add a creamy texture to the soup.
- Step 8: Serve and enjoy. Ladle the soup into bowls and serve hot, garnished with additional kale or a sprinkle of paprika, if desired.
Recipe Notes
- Storage tip: Let the soup cool, then refrigerate or freeze for later use. Reheat gently over low heat.
- Make ahead: Prepare the soup up to 24 hours in advance, then refrigerate or freeze until ready to cook.
- Substitution: Swap the winter squash for butternut squash or acorn squash, if desired.
- Pro tip: For a creamier soup, use an immersion blender to purée the soup until smooth, then stir in the heavy cream or coconut cream.
- Variation: Add some heat to the soup by stirring in a diced jalapeño pepper or a sprinkle of red pepper flakes.
- Nutrition tip: This soup is high in fiber and vitamins, making it a nutritious and filling option for a weeknight dinner.
