Butternut Squash & Kale Soup

Autumn = squash season. I love eating butternut squash soup for lunch or dinner. Incredibly satisfying, comforting, hearty, and healthy. All the right ingredients that are guaranteed to make you feel good.

Ingredients:
* 1 large butternut squash
* 3 small onions or 1.5 large onions (yellow or white)
* 1 lb. kale
* 1-2 tablespoons of olive oil
* 1 twig of ginger
* 4 cups of chicken stock (homemade or store bought)
* Salt and pepper to taste

Simple ingredients that make a hearty and tasty soup.

Directions:
* Basically, you peel, chop, boil, blend, and voila!

Peel the squash (with peeler).

Chop the onions. You don't have to worry about the size of the pieces because you blend everything together.

Pour olive oil into the pot, and sautee the onions until clear. Add a couple pinches of salt.

Peel the ginger and chop into smaller pieces.

Put the ginger in with the onion and mix around.

Cut the squash into big chunks. Love the bright orange color. Kind of like the signature Hermes orange.

Pour chicken broth into the pot with the ginger and onions. We like to have homemade chicken stock frozen at all times. We tend to do this on weekends when making a dish with shredded chicken. Last week, we made kale chicken zucchini enchiladas. TO DIE FOR. And this chicken stock was from that chicken.

Add the squash into the broth and let it sit all together until it boils.

Wash the kale and remove the leaves from the stems (discard the stems).

Boiling pot of gold.

Add the large pile of kale to the soup. It looks like a lot -- it is a lot -- but it so so good for you that the more the better!

Yummmmm

And then, put the mixture into a blender (vitamix), blend until it is all pureed together, and SERVE!

ORANGE GREEN GOODNESS!

This soup is great as is, or with some crumbled goat cheese. Serve as a main with salad (and a hunk of bread and cheese), or as a starter to a meal. Anyway, you can’t go wrong! Have a great weekend!