Butternut Squash, Kale and Ginger Soup

What you need:

1 Medium sized butternut squash, roasted

1 large onion, chopped

4-6 garlic cloves, chopped

1 two inch piece of ginger, grated

1 large handful of kale

½ - 1 cup coconut milk

1 tsp. nutmeg

2 tsp. curry powder

2 Tablespoons Red Thai Chili Paste

1 Quart vegetable broth (or chicken)

Salt and Pepper to taste

What to do:

Cut squash in half, clean out seeds and pulp.  Put into a casserole dish, fill with 1 cup of water, sprinkle with salt and pepper and drizzle with olive oil.  Cover with foil and roast at 400° for 30-45 minutes or until tender.

In a large soup pot, sauté chopped onion, garlic and ginger in a bit of olive oil until tender in a large soup pot.  Scoop out cooked squash and add to onion mixture.  Add the kale, broth and seasonings. Let simmer for 20 minutes on low. Let cool.  Use a blender to puree mixture in batches.  Add back to the cooking pot. Heat on low adding the coconut milk and Thai chili paste. 

Ladle into bowls and top with toasted pumpkin seeds.

Enjoy!

Debbie Fisher

EncompassingLife.com