Mushroom kale squash soup

Mushroom kale squash soup
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 213.0
  • Total Fat: 8.8 g
  • Cholesterol: 11.7 mg
  • Sodium: 694.1 mg
  • Total Carbs: 27.9 g
  • Dietary Fiber: 8.3 g
  • Protein: 11.4 g

View full nutritional breakdown of Mushroom kale squash soup calories by ingredient


Introduction

Delish, comforting, filling and healthy. Delish, comforting, filling and healthy.
Number of Servings: 6

Ingredients

    8.0 oz Ricotta Cheese, part skim
    Lemon Juice from half a lemon
    1.5 tsp Salt
    1.5 tsp Pepper, black
    2.0 tbsp Olive Oil
    1.0 tsp Thyme, ground
    2.0 clove Garlic
    1.0 large Onions, raw
    2.0 cup, cubes Butternut Squash
    3.0 cup, pieces or slices Mushrooms, fresh
    12.0 cup, chopped Kale

Directions

Mix salt, pepper into ricotta and put aside in fridge. Heat oil, chop garlic, and add to pot with thyme. Cook a few minutes..low to medium heat. Chop onions and add. Peel skin and remove seeds from squash. (You may want to do ahead of time.) Add squash, cover and stir occasionally. Add 12 cups water gradually. Slice and add mushrooms and kale..chop kale up good! Simmer until kale is soft. When you serve, stir in a portion of the ricotta for extra seasoning...or not!

Serving Size: Serves 6

Number of Servings: 6.0

Recipe submitted by SparkPeople user ADVENTUREGRRL2.