- 6 medium tomatoes, cored and roughly chopped, or one large jar stewed tomatoes
- 5 cloves garlic, minced
- 1 head kale, roughly chopped
- 2 medium onions, diced
- 5 small carrots or 2 large carrots, cut into 1/2 rounds
- 3 celery ribs
- 1 small butternut squash, peeled, seeded and cut into cubes
- 6 cups vegetable or chicken broth
- 3 tsp apple cider vinegar
- 1 tsp honey
- 3 T chopped fresh thyme, or 2 tsp dried thyme
- 6 fresh basil leaves, or 3 tsp dried basil
- 1 tsp salt
- 2 tsp ground pepper
- 2 T olive oil
Roughly chop all the vegetables ahead of time and place them in bowls. Slice the summer squash into 1/2 inch circles, and then cut the circles in half. Remove the stems from the kale, and roughly chop into 1 inch sized pieces. Set aside. Slice the carrots into 1/2 inch circles and set aside. Roughly chop the celery ribs and set aside. Cut out the core of the tomatoes and roughly chop them. Try to save as much of the juice as possible. Mince the garlic. If you are using fresh herbs, mince them and set aside.
Add the olive oil to a thick bottomed soup pot and heat to medium. Dice the onions and add to a soup pot. Saute until the onions become translucent, about 4 minutes.
Add the tomatoes and their juice, broth, garlic, carrots, celery, and butternut squash. Bring to a boil and simmer for 30-40 minutes until the squash is soft and can easily be pierced with a fork. Add the rest of the fresh herbs, apple cider vinegar, honey, salt, and pepper. Taste the broth and adjust the ratio of apple cider vinegar, honey, and pepper, to your liking. Add the kale and allow it to cook down.
For omnivores, your favorite italian or chorizo sausage goes well in this soup. For vegetarians, an addition of a can of black beans, calypso beans, or cannellini beans makes a great addition.
Scoop into bowls and serve. The soup flavors will become stronger over the next twenty-four hours.