I love making Portuguese Potato and Kale Soup with Butternut because it allows me to use my winter vegetables I’ve been storing from the previous year. Honestly, this soup is great to make year round and I love that it includes healthful ingredients that my family loves like butternut squash, red potatoes, kale, and bacon. Bacon. Everything is better with bacon!
Be sure to check out my Basil Pesto Recipe with Sun Dried Tomatoes that I made for lunch. It was so good that my kids almost didn’t get any!
The first time I had Portuguese Potato and Kale Soup wasn’t too long ago and was because I walked in on my friend and her family having dinner again. It seems like I’m always showing up to her place for dinner…and I’m so glad I did that time. This healthy soup is super easy to make and tastes delicious. I was even told by another friend that it is a paleo diet friendly recipe. It’s also another way that we’re able to use all of the parts of the animals we raise, because when I make it I use homemade broth from our “rooster camp.” Here’s how to make Portuguese Potato and Kale Soup with Butternut:
Portuguese Potato and Kale Soup with Butternut
- 1 pound bacon
- 1 large butternut squash, peeled, cubed, and seeds removed
- 2 cups red potatoes, washed and cubed, about 5 medium
- 6 cups fresh kale, chopped
- 1 medium onion, chopped
- 6 cups chicken broth
- 6 cups water
- 4-6 Tablespoons chili powder
- 1 Tablespoon oregano
- 1 teaspoon garlic powder
- salt, to taste
In a medium soup pot fry bacon until crispy, being mindful not to overcook. Remove bacon from pot, but leave drippings. Set bacon aside to add in later.
Over medium heat, add onions and saute just until they soften and begin to look translucent.
Add washed and chopped red potatoes.
Then, add chopped and peeled butternut squash.
Continue to cook in bacon drippings for around 10 minutes over medium heat, stirring occasionally. The butternut and potatoes will begin to soften at this point. Do not allow vegetables to burn–turn heat down, if necessary.
Add chili powder, oregano, and garlic powder.
That bacon you set aside earlier? Chop it up and add it to the soup along with the fresh, chopped kale. Top with broth and water. You can add a little more water or broth at this point depending on how soupy you want your Portuguese Potato and Kale Soup with Butternut to be. Add salt, to taste.
Cover pot and cook for 25 minutes. Potatoes and butternut should be soft and that is how you’ll know your soup is done. Remove from heat.
Stir your pot…of soup that is…and serve once it has cooled down a little bit. I served my soup with fresh corn tortillas.
Hope your family loves this soup as much as my family does!
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