Kale and Squash Soup

Try this simple recipe for kale and squash soup that’s loaded with flavor.


  • 1 tbsp extra virgin olive oil
  • 1 white onion, diced
  • 3 cups vegetable stock
  • 3 cups chicken broth
  • 2 cups butternut squash, diced into 1/2 inch cubes
  • 4 large kale leaves, ribs removed and roughly chopped
  • 1 cup rice, cooked


  1. Heat the oil in a large pot, add the onions and cook until translucent. Add the vegetable stock and chicken broth and simmer on low heat for 20 minutes.
  2. Add the butternut squash and continue to simmer for 10 minutes or until the squash is slightly tender.
  3. Add the kale and cook for 3-5 minutes. Season with salt and pepper to taste.
  4. Serve over rice

Makes 4 servings

Photography by Michelle Herrick
Recipe by Joanna Meyer
Styled by Kristin Alber from REstyleSOURCE

Sarah is founder of Emma magazine. Featured by West Elm and Design Sponge for her interior styling, she makes regular appearances on a variety of morning shows sharing culinary and design expertise. Born and raised in Arizona, she received her degree in broadcast journalism from Arizona State just before moving to Hollywood as the goody-goody roommate on the 20th season of MTV’s The Real World. She has since dabbled in culinary school and enjoys nesting and baking with her husband, son and daughter.

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