Ground Beef Butternut Squash Kale Soup

All right, YUM Ground Beef Butternut Squash Kale Soup! Comforting, hearty, and chock full of veggies. Also, it’s low-carb, gluten-free, and paleo-friendly! ALL THE GOOD THINGS in one pot!

Course Soup

Cuisine American

Keyword Ground Beef Butternut Squash Kale Soup

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 169kcal

Author Olivia Ribas

Ingredients

2 tablespoons extra virgin oil
1/2 lb 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
1 cup butternut squash peeled and diced
5 cups vegetable broth or chicken broth*
2 cups kale chopped
Pinch cayenne pepper
Salt and black pepper

US Customary - Metric

Instructions

In a
large pot over high heat, add
olive oil. When the pot and the oil are hot, turn the heat down to medium.
Add ground beef and garlic. Stir occasionally and cook for about 10 minutes or so.
Add onions, celery, red peppers and dried parsley. Cook until onions are gold brown.
Add chopped tomatoes, butternut squash and broth. Bring to a boil.
Cook for about 10 to15mins.
Add kale, cayenne pepper, salt and pepper and cook for 4 minutes more.
Taste and add any extra seasonings, if necessary. Enjoy!

Notes

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If the butternut squash is difficult to cut, you can microwave it to soften.
You can buy pre-cut butternut squash to speed up the prep time.
If you're worried about salt, you can use low sodium broth and season to taste.
To store: Store leftover beef butternut squash kale soup in an airtight container in the fridge for up to 5 days.
To reheat: Reheat the soup in the microwave or on the stovetop until hot.
To freeze: Freeze the soup for up to 3 months. Make sure you leave space when freezing as liquid expands as it freezes.

Nutrition