Ground Beef Butternut Squash Kale Soup

Ground Beef Butternut Squash Kale Soup

Yield: 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

3.93 from 13 votes

Ingredients

US Customary - Metric

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

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!

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, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

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