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overhead view of two bowls containing Ground Beef Butternut Squash Kale Soup
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Ground Beef Butternut Squash Kale Soup

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!
Course Soup
Cuisine American
Keyword dinner, fall, gluten-free, low-carb, paleo, soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people
Calories 169kcal

Ingredients

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

  • Please, use the code PRIMAVERAKITCHEN to get 10% off. Visit kettleandfire.com and get yours too!
  • 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

Serving: 1/8 | Calories: 169kcal | Carbohydrates: 11g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 123mg | Fiber: 3g | Sugar: 4g