Butternut Squash and Kale Stracciatella

soup onion garlic stock butternut squash kale egg parmesan chicken bread red pepper

Rick Martinez

4 servings

Source

Ingredients

2 tablespoons extra-virgin olive oil

½ onion, finely chopped

1 garlic clove, finely grated

Kosher salt, freshly ground pepper

3 quarts low-sodium chicken stock or broth

12 ounces butternut squash, peeled, seeded, cut into ½"-thick wedges or slices (about 3 cups)

2 cups (packed) torn Tuscan kale leaves (about 1 bunch)

3 large eggs

1 ounce finely grated Parmesan (about 1 cup), plus more for serving

2 cups shredded rotisserie chicken

Crushed red pepper flakes and crusty bread (for serving; optional)

Method

Heat oil in a large pot over medium. Cook onion and garlic, stirring occasionally, until translucent and tender, about 6 minutes; season with salt and pepper. Add stock and squash and bring to a simmer; season with salt and pepper. Cook, stirring occasionally, until squash is beginning to get tender but not completely cooked through, about 5 minutes. Add kale and cook, stirring, until tender, about 5 minutes.

Meanwhile, whisk eggs, 1 oz. Parmesan, and ¼ tsp. salt in a small bowl. Swirl soup once with a large spoon, then slowly drizzle in egg mixture. Let soup sit 15 seconds, then gently stir to break up egg mixture to desired size. Remove from heat and stir in chicken. Let sit until heated through, about 5 minutes.

Divide soup among bowls. Top with red pepper flakes, if using, and Parmesan. Serve with bread alongside, if using.