A little while ago I came across this recipe for Pumpkin-Butternut Squash Soup with Kale. It looked so yummy - with a lot of my favorite flavors all mixed into one bowl of goodness - that I knew I wanted to try it. But the recipe's author, Tina, wrote her post in March, when a warm bowl of soup always sounds just perfect. It doesn't seem to make as much sense in summer ... especially when said summer is the sweltering heat of DC.
But it looked so good I decided to crank up the AC and give it a try anyway. Fortunately, unless you've just been outside for a steamy run, a bowl of soup is still quite nice in summer. It's a bit like a shower - sometimes making your body warmer actually makes your surroudings feel that much cooler!
I tweaked the recipe just a bit by nixing the ricotta, cinnamon, and nutmeg, (of course) substituting soy milk for cow's, and increasing the milk a bit - probably because I also used a lot more kale to make the whole thing more filling. I'd say I ended up with proportions more like: 1/2 cup butternut squash, 1/2 cup pumpkin, 3/4 cup milk, 1 1/2 cups kale, salt and pepper.
Definitely a winner in my book. It's so simple to throw together and low in calories but still substantial enough to serve as a main course. I made it three times in one week (until my pumpkin ran out). Plus Panda enjoyed helping to make sure every bit of pumpkin got used up. I'm sure this soup will be that much better once it gets cold again - can't wait!