- Olive Oil cooking spray
- 6 cups cubed butternut squash
- 2 cups diced onion
- 2 cups diced carrot
- 2 cups diced celery
- 1 tsp salt divided
- ¼ tsp pepper divided
- 2 TB chopped fresh sage divided
- 2 tsp garlic
- pinch red pepper flakes
- 4 cups chicken broth
- 4 cups baby kale
- 1 tsp lemon juice
- ¼ cup chopped parsley
Preheat oven to 450 degrees and line a baking pan with parchment paper.
Spread squash out over prepared pan, coat lightly with cooking spray, and season with ½ tsp salt and 1/8 tsp pepper. Roast for 25-30 minutes or until lightly browned, stirring once halfway through.
While squash roasts coat a large nonstick soup pot with cooking spray and heat over medium heat. Add onion, carrot, and celery and season with remaining ½ tsp salt and 1/8 tsp pepper. Cook, stirring frequently, until vegetables soften (8-10 minutes).
Add 1 TB sage, garlic, and hot pepper flakes. Cook for 1 minute. Add chicken broth, increase heat to bring to a boil, cover, and simmer for 10 minutes or until squash is done.
Add kale, roasted squash, remaining chopped sage, and lemon juice. Serve garnished with chopped fresh parsley.