Squash Carrot Soup with Crispy Kale

Ingredients

1 bunch kale, washed, patted dry, stems removed, leaves chopped into large pieces
4 tablespoons olive oil, divided
Sea salt
1 small yellow onion, diced
3 large garlic cloves, smashed and minced
¼ teaspoon dried thyme or 3 sprigs fresh thyme, stems discarded, leaves minced
2 bay leaves
1 Granny Smith apple, peeled, cored, diced
Dash salt and pepper
2 pounds butternut squash, peeled, seeded and chopped
1 pound carrots, cleaned and chopped
4 cups gluten-free chicken broth
1 ½-2 cups water
1 ½ teaspoons apple cider vinegar

Preheat oven to 375 degrees. Line a large cookie sheet with parchment paper.
Place chopped kale on prepared cookie sheet. Drizzle with 2 to 3 tablespoons olive oil and lightly sprinkle with sea salt. Gently toss kale so that it’s evenly coated with oil and salt and then spread it over the cookie sheet. Bake in preheated oven for 10 minutes. Toss and bake for an additional 5 to 8 minutes or until slightly golden and crispy. Keep an eye on it; kale can overcook quickly once it becomes crispy. Remove from oven and set aside.
Place 3 tablespoons olive oil in a stockpot over medium heat. Add onions and sauté until translucent, about 5 to 8 minutes. Add garlic and sauté for approximately 2 minutes. Add thyme, bay leaves, diced apple, salt and pepper and sauté 2 to 3 minutes. Add quash and carrots and continue to sauté another 2 minutes. Stir in chicken broth and 1 ½ cups water. Reduce heat to a low simmer and let cook 25 to 30 minutes or until carrots and squash are tender.
Remove soup from heat. Puree soup with a hand-held blender or in small batches in a blender. If soup is too thick, thin to desired consistency with additional water or stock. Add apple cider vinegar. Check seasoning and adjust salt and vinegar, to taste. Return soup to saucepan and reheat on low heat, if necessary. Serve soup hot, topped with crispy kale.

Calories 170, Fat 7g, Cholesterol 0mg, Sodium 94mg, Carbohydrates 28g, Fiber 5g, Protein 5g