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)

Image may contain Food Dish Meal Plant Animal Seafood Sea Life and Lobster

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