4 cups diced butternut squash
2 cups tightly packed chopped kale
2 cups diced yellow onion
8 cups vegetable broth
2 tablespoons chopped ginger
1. Sauté the squash, kale and onions in a pot for 5 minutes.
2. Add the vegetable broth, and bring to a simmer and cook for 15 minutes.
3. Add the ginger and blend until smooth before serving the soup hot.
Prep time: 8 minutes
Total recipe time: 28 minutes