ONE OF MY FAVORITES!  SO SATISFYING AND GOOD FOR YOU!

BUTTERNUT SQUASH KALE SOUP

Serves 4

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!