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Roasted Butternut Squash, Kale, and Lemon Soup Recipe
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
Ingredient Facts and Health Benefits
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!
Directions
Learn how to make this recipe at Serious Eats