2poundsbutternut squashpeeled, seeds removed, cubed and steamed
3ouncesbaby kalesteamed
1medium yellow oniondiced
2tablespoonsextra virgin olive oil
3 15.5-ounce cantomato saucebrand such as Hunt's
124-ounce jartomato basil saucei like the Newmans Own or Raos brand
6cupchicken stock
2-3teaspoonSriracha
½teaspoonkosher salt
Instructions
Add butternut squash to steamer system of choice. After 15 minutes of steaming, squash cubes should be almost completely soft. Add baby kale and cover, steam 3-4 additional minutes
In a large pot, heat olive oil over medium high heat. Sauté onions until translucent. Sprinkle with salt and pepper.
Remove squash and kale from steamer and add to onions. Stir to combine. Add tomato sauce and jarred pasta sauce. Stir to incorporate. Add chicken stock.
Using immersion blender, blend ingredients thoroughly. About 3 to 5 minutes of continuous blending, moving immersion blender around the pot.
Using your preference for spice, add 2 to 3 teaspoons of Sriracha sauce to soup along with ½ teaspoon kosher salt. Stir to combine and simmer for 20 minutes.