Portuguese Potato and Kale Soup with Butternut
This potato and kale soup with butternut squash is the healthy meal you actually want for dinner tonight.
Equipment
- stove
- 4 quart pot
Ingredients
- 1 pound bacon
- 1 large butternut squash peeled, cubed
- 2 cups red potatoes cubed (about 5 medium potatoes)
- 6 cups fresh kale chopped
- 1 medium onion chopped
- 6 cups chicken broth
- 6 cups water
- 4-6 tbsp chili powder
- 1 tbsp oregano
- 1 tsp garlic powder
- salt to taste
Instructions
- FRY BACON AND SET ASIDE.In a medium soup pot fry bacon until crispy, being mindful not to overcook. Remove bacon from pot, but leave drippings. Set bacon aside to add in later.
- SAUTE ONIONS IN BACON GREASE.Over medium heat, add onions and saute just until they soften and begin to look translucent.
- ADD RED POTATOES.Add washed and chopped red potatoes.
- ADD BUTTERNUT SQUASH.Then, add chopped and peeled butternut squash.Continue to cook in bacon drippings for around 10 minutes over medium heat, stirring occasionally. The butternut and potatoes will begin to soften at this point. Do not allow vegetables to burn–turn heat down, if necessary.
- ADD HERBS AND SPICES.Add chili powder, oregano, and garlic powder.
- ADD CHOPPED BACON, KALE, AND BROTH.That bacon you set aside earlier? Chop it up and add it to the soup along with the fresh, chopped kale. Top with broth and water. You can add a little more water or broth at this point depending on how soupy you want your Portuguese Potato and Kale Soup with Butternut to be. Add salt, to taste.
- COVER AND SIMMER FOR 25 MINUTES.Cover pot and cook for 25 minutes. Potatoes and butternut should be soft and that is how you’ll know your soup is done. Remove from heat.
- HOW TO SERVE PORTUGUESE POTATO AND KALE SOUPStir your pot…of soup that is…and serve once it has cooled down a little bit. I served my soup with fresh corn tortillas.Hope your family loves this soup as much as my family does!