Welcome back to another work week- if you’re in DC, you’re spending today in one of two ways: a) cowering at home, thankful you stocked up on toilet paper and bread or b) chilling at home, maniacally laughing at OPM’s ridiculousness.
Good news for those of you not in DC (and therefore probably at work): today’s recipe turns back the clock to the eve of the long weekend: Thursday night.
Ahh, the end of the week. Work is winding down, weekend plans are hatching, and the refrigerator is looking sparser and sparser. Such was the situation in the Kef household last week, when all we had was some wilting kale and some butternut squash that had about one day left before it was butternut mush. I brushed the dust off this soup‘s recipe card and turned the week’s withering leftovers into a winning superfood soup!
I did not, however, take an outstanding picture.
Instead I offer you this hilarious picture, left completely unedited for dramatic effect.
Don’t infinity scarves, bad lighting, and a life-sized cardboard cutout make you want soup? If JetSet Kef ever returns to the blogosphere, he will explain. Just in case he doesn’t, I welcome your captions for this awkward family photo in the comments section below!
Butternut Kale Soup
- 2 TBS olive oil
- 1 TBS ground coriander
- 2 tsp ginger
- black pepper, to taste (I used about 5 twists of a grinder)
- 1 red onion, chopped
- 1.5 lbs butternut, chopped
- 1/2 can pumpkin puree
- 1 bunch kale, chopped
- 1 can coconut milk
- 2 c broth
1. In a large saute pan, heat olive oil, coriander, and ginger over med-high heat until fragrant. Add onions and cook until soft, about 5 minutes or so. Add butternut squash and mix thoroughly so that the squash is coated in oil and spices. If need be, add a bit more oil so the squash doesn’t stick to the pan.
2. Lower heat to medium. Cook the squash until softened but still al dente, which took me about 20 minutes. Add pumpkin, mix well. Add kale, mix well.
3. Add coconut milk and broth, mix completely. Allow mixture to come to boil, then simmer until thickened and reduced to a consistency you like- I let mine go on this way for 7 minutes or so, as I wanted a thinner broth. For a thicker, creamier broth, let it go on a bit longer. If you go too far, add more broth.
4. Transfer to a food processor and blend until smooth. Serve warm, as coconut milk will get slightly solid when cool.