Roasted Squash Soup with White Beans and Kale

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Yields1 Serving

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

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.

Ingredients