Butternut Squash and Kale Stracciatella

Name: Butternut Squash and Kale Stracciatella
Yield: 4 servings
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)

By Rick Martinez

October 29, 2017

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Alex Lau

This warm, comforting riff on egg drop soup is just the thing when you’re trying to figure out what you want to eat on a Tuesday night, and it’s cold outside, and you don’t want to put too much effort into cooking.

Recipe notes

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