“How we need that security. How we need another soul to cling to, another body to keep us warm. To rest and trust; to give your soul in confidence: I need this. I need someone to pour myself into.”
― Sylvia Plath
It’s freezing in Toronto. Windchills, snow, ice…winter is making its presence known. What’s better on a chilly winter’s night than some hearty, hot soup. Perusing my fridge, I got the idea to make a butternut squash and kale soup with chicken.
Some of the ingredients – butternut squash, orzo and lentils. Butternut squash is a great source of fibre and heart friendly vitamins while lentils deliver an impressive amount of blood-fortifying iron — especially when paired with a food containing vitamin C, such as citrus fruits or peppers. And like other legumes, lentils are a significant (and virtually fat-free) source of protein.
After about 10 minutes, the sliced squash is added. This is left to boil for about 25 minutes.
Protein from the chicken and lentils, fibre and antioxidant properties from the squash and the high concentration and excellent source of antioxidant vitamins A, C, and K from the kale. Not only flavourful and filling, this soup is healthy.