Ignore all items in the photo except for the soup on the right hand side! The other items were just part of dinner ... Korean potato salad, some veggie that I love but cannot seem to find the name for, and a baked sweet potato.
This stracciatella soup is courtesy of Bon Appetit and is very very low maintenance for nights where you don't want to do too much. But you want soup! Because it's cold! Or as cold as Southern California gets.
Kale & Butternut Squash Stracciatella Soup
1 Tbsp extra virgin olive oil
1./2 onion, sliced
1 garlic clove, minced
8 cups chicken broth
2 cups water
1 butternut squash, sliced into 1/2" slices*
1 bunch Tuscan kale, stemmed and shredded
2 large eggs, beaten
1/2 cup Parmesan cheese
2 cups shredded chicken (optional)
Crushed red pepper flakes and crusty bread (optional)
Heat oil over medium heat in a large pot. Cook onion and garlic until translucent, about 5 minutes. Season with some salt and pepper. Add chicken broth, water and butternut squash. Add some salt and pepper, then bring to a boil.
Lower heat and simmer for about 5-7 minutes, until squash is tender. Add kale, stir thoroughly and let everything cook together for another 5 minutes.
Whisk cheese into beaten eggs along with 1/4 tsp salt, in a small bowl. Stir the soup with a spoon and then slowly drizzle in egg/cheese mixture, from about 6 inches from the top of the pot. Let sit for about 15 seconds, then stir thoroughly into the egg-size pieces you prefer. Less storring means bigger ribbons of egg and more stirring will break them up more. I did a pretty thorough stirring so my eggs look more broken in the photo above.
Season with some red pepper flakes and additional salt and pepper. The cheese in the eggs are salty as well so use a light hand at first. Remove from heat and stir in chicken.
Serve with bread and additional cheese, if desired.
* I find that supermarkets are charging 4-5x the cost of butternut squash, just to peel and cube it for you ($0.99/lb in its original form vs $3.99/lb in prepared form). DON'T FALL INTO THAT TRAP! Buy a medium-sized butternut squash (about 3/4-1 lb) and peel it with any vegetable peeler. Using your largest kitchen knife, slice it in half on a sturdy service. Be careful not to cut your fingers off. Remove the seeds with a sturdy spoon. They're kind of like pumpkin seeds. Slice off the stem and bottom, then place cut-side down on a cutting board and cut into 1/2 in slices.