Kale and Butternut Squash Soup

Serves: 4

Ingredients:

1lb frozen butternut squash, diced

1 bag chopped kale

3 cloves garlic, minced

2 tbsp. extra virgin olive oil

1 tsp. cumin

1 tsp. cinnamon

½ tsp. cardamom

fresh black pepper to taste

1 onion diced small

2 1qt boxes chicken broth

3-4 stalks celery, sliced

fresh parsley, for garnish

handful sliced almonds, for garnish 


Preparation:

In a soup pot on medium-high heat add oil, onion, and garlic. Cook until onion is translucent about 2 minutes. Next add celery, cumin, cinnamon, and cardamom. Continue to sauté 1-2 minutes stirring frequently. Next add kale, continuing to stir until leaves are wilted about 4-5 minutes. Add broth and bring to a boil. Then add squash and reduce to a low-medium heat about 15-20 minutes, or until squash is heated through. Garnish each serving with fresh parsley and sliced almonds.

Replace chicken broth with vegetable broth for a vegan/vegetarian friendly meal.

Replace chicken broth with vegetable broth for a vegan/vegetarian friendly meal.