Roasted Butternut Squash, Kale, and Lemon Soup Recipe

Serves: 4 Save

Ingredients (10)

  • 4 tablespoons olive oil
  • 1 butternut squash, peeled, seeds removed, chopped into 3/4-inch pieces
  • 1 medium onion, chopped (about 1 cup)
  • 1 red bell pepper
  • Kosher salt
  • 1 bunch kale, ends trimmed, leaves roughly chopped
  • 1 lemon, quartered
  • 2 medium garlic cloves
  • 3 cups homemade or store-bought low sodium vegetable or chicken stock
  • Smoked hot paprika to taste

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