Ground Beef Butternut Squash Kale Soup

Yield: 8 people
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
All Right, YUMMMM Ground Beef Butternut Squash Kale Soup! Comforting, healthy and very nutritious. Also, it’s low-carb, gluten free and paleo friendly! ALL THE GOOD THINGS in one-pot!
Print Recipe
4.25 from 8 votes

Ingredients

  • 2 tablespoons extra virgin oil
  • ½ lb grass-fed extra-lean ground beef
  • 2 garlic cloves — minced
  • ¾ cup yellow onion — diced
  • ½ cup celery — diced
  • ½ cup red pepper — diced
  • 1 teaspoon dried parsley
  • 28 oz can diced/chopped tomato — I like to use this one
  • 1 cup butternut squash — peeled and diced
  • 5 cups vegetable broth or organic bone broth
  • 2 cups kale — chopped
  • Pinch cayenne pepper
  • Salt and black pepper

Instructions

  1. In a large pot over high heat, add olive oil. When the pot and the oil are hot, turn the heat down to medium.
  2. Add ground beef and garlic. Stir occasionally and cook for about 10 minutes or so.
  3. Add onions, celery, red peppers and dried parsley. Cook until onions are gold brown.
  4. Add chopped tomatoes, butternut squash and broth. Bring to a boil.
  5. Cook for about 10 to15mins.
  6. Add kale, cayenne pepper, salt and pepper and cook for 4 minutes more.
  7. Taste and add any extra seasonings, if necessary. Enjoy!
Course: Soup
Cuisine: American
Keyword: dinner, fall, gluten-free, low-carb, paleo, soup

Nutrition Information

Amount per serving (1/8) — Calories: 169, Fat: 7g, Saturated Fat: 2g, Cholesterol: 25mg, Sodium: 123mg, Carbohydrates: 11g, Fiber: 3g, Sugar: 4g, Protein: 11g

If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!

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