Ingredients:

  • 1 lb butternut squash, peeled and cubed
  • 3 medium carrots, sliced into rounds
  • 2 medium parsnips, sliced into rounds
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery, diced
  • 6 cups low-sodium vegetable broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 tsp dried thyme
  • 1 bay leaf
  • 3 cups chopped kale
  • 1 tbsp fresh lemon juice
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash, carrots, and parsnips on a baking sheet with olive oil, salt, and pepper. Spread in a single layer and roast for 20-25 minutes until edges are mahogany-colored and tender.
  2. While vegetables roast, heat a splash of oil in a Dutch oven over medium heat. Add the diced onion and celery, sautéing for 5-7 minutes until translucent and fragrant.
  3. Stir in the minced garlic and dried thyme, cooking for 60 seconds.
  4. Pour in the roasted vegetables, diced tomatoes with juices, vegetable broth, and the bay leaf. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
  5. For a creamier finish, use an immersion blender to pulse the soup 3-4 times without over-blending.
  6. Stir in the chopped kale and cook until wilted. Remove the bay leaf and finish the soup with fresh lemon juice and chopped parsley.