Garden Green Soup  

butterfly Serves: 2-4

Written By Eydie Desser


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This super satisfying and warming soup is perfect for the last chilly days of winter.  I used a bunch of several kinds of swiss chard and kale from my garden and oh is it good!  These highly nutrient rich dark leafy greens are simmered in water with cubes of butternut squash then finished with caramelized onions and lots of lemon juice, making this soup an easy, quick-to-make meal in a bowl!


  • 1 large bunch of kale 
  • 1 large bunch of Swiss chard
  • 4 scallions, white and green parts thinly sliced
  • ½ cup packed cilantro leaves
  • 1 small butternut squash, peeled, seeded and diced to ½-inch pieces (1 cup)
  • 1 medium sized yellow onion, about 8 ounces, skinned and finely diced.
  • 2 garlic cloves peeled and minced.
  • ½ teaspoon balsamic vinegar
  • ½ to ¾ cup House veggie stock (or other no salt vegetable broth) LINK
  • ½ teaspoon red pepper flakes
  • juice of 1-2 lemons, or to taste


  1. Wash greens and remove the leaves from the stems, reserving the leaves.
  2. Place greens on a large cutting board along with cilantro and sliced scallions.  Chop all together into small pieces, and pour it into a 5-quart pot, along with 3 cups of water.
  3. Add diced butternut squash to the pot and bring the water to a boil over high heat.  Turn the heat down to low, cover the pot and let the soup simmer for ½ hour or until butternut squash is tender.  Take out a few cooked butternut squash pieces and use to garnish the soup.
  4. In the meantime, heat a small sautè pan over medium high heat for a minute or so and dry sauté the onion, letting it steam and cook, covered for a couple of minutes.  Lift the lid and add minced garlic, stirring to combine.  Continue cooking and checking and stirring until the onion is caramelized, about 20 minutes or so.
  5. Deglaze the pan with ½ tsp of balsamic vinegar, or more if needed, using a wooden spoon to scrape up the fond, or brown bits in the pan. Scrape onions and juices into the soup pot, and bring the soup to a simmer.
  6. Cook for 10 minutes more to meld the flavors. If the soup is too thick, add ½- cup or so of vegetable stock and cook for a couple of minutes.   Add red pepper flakes and give it a stir.
  7. Place the soup in a blender and purée until smooth.  Add lemon juice, taste, and add more until the soup is bright tasting and delicious.
To Serve:

Pour it in big bowls and garnish with reserved diced butternut squash.

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