Roasted Squash Soup with White Beans and Kale

1 (2 to 3 pound) any squash, peeled seeded

2 tablespoons olive oil

1 medium onion, chopped

1 Tablespoon of fresh chopped garlic

6 cups vegetable stock

Nutmeg a pinch

Cinnamon a pinch

Ginger; fresh peeled and chopped fine 1 teaspoon

Coconut milk 8 oz

Salt and freshly ground black pepper

½ cup of white beans

1 bunch of kale or any green leaf veggie 2 cups chopped small



Cut squash into 1-inch chunk place on baking tray and place in oven cook until tender. In a separate pot boil white beans until tender if you soaked your beans first then this will only take about, 20 minutes. Add onion, ginger and cook until translucent, about 8 minutes. 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. Remove squash chunks from oven and place in a blender and puree. Return blended squash to pot. 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.