ONE OF MY FAVORITES! SO SATISFYING AND GOOD FOR YOU!
BUTTERNUT SQUASH KALE SOUP
1 small butternut squash, sliced in half
3 garlic cloves, chopped
2 inches of ginger, grated
1 bunch kale, chopped
32 ounces vegetable broth
1 teaspoon turmeric
Sea salt and black pepper to taste
Preheat oven to 400 degrees.
Roast the squash for about 45 minutes, or until it’s very soft when poked with a fork.
Once the squash is fully cooked, add it to a large soup pot with the remaining ingredients. Put the pot over a medium flame and cook until the kale is wilted. Enjoy!