Roasted Squash Soup with White Beans and Kale
5 lbs squash, peeled seeded
2 tbsp olive oil
1 medium onion, chopped
1 tbsp fresh chopped garlic
6 cups vegetable stock
1 pinch Nutmeg
1 pinch Cinnamon
1 tsp Ginger; fresh peeled and chopped fine
8 oz Coconut milk
Salt and freshly ground black pepper to taste
½ cup white beans
2 cups kale or any green leaf veggie chopped small
1
Cut squash into 1-inch chunk place on baking tray and place in oven cook until tender.
2
In a separate pot boil white beans until tender if you soaked your beans first then this will only take about, 20 minutes
3
Add onion, ginger and cook until translucent, about 8 minutes.
4
Add spices and stock and coco milk. Bring to a simmer and cook until you have reduced the liquid in half, about 15 to 20 minutes.
5
Remove squash chunks from oven and place in a blender and puree
6
Return blended squash to pot.
7
Stir with liquid add kale and cooked white beans let simmer for a few minutes then seasoned with salt, and pepper to taste then serve.
Ingredients
5 lbs squash, peeled seeded
2 tbsp olive oil
1 medium onion, chopped
1 tbsp fresh chopped garlic
6 cups vegetable stock
1 pinch Nutmeg
1 pinch Cinnamon
1 tsp Ginger; fresh peeled and chopped fine
8 oz Coconut milk
Salt and freshly ground black pepper to taste
½ cup white beans
2 cups kale or any green leaf veggie chopped small