It’s already over a week into fall!  We host family supper every Sunday so I thought a hearty fall soup was in order.  While I usually “pin” incessantly to my Pinterest boards with grand plans of one day making the latest PVC shoe rack or fancy buffalo chicken chip dip, I set out to actually make a “pinned” recipe.  This recipe was adapted from http://familyfoodandtravel.com/2013/07/curried-butternut-squash-and-kale-soup.html

INGREDIENTS

4 pounds butternut squash

drizzle of olive oil

salt

pepper

2-3 tbsp olive oil

1 large yellow onion, chopped

1 heaping tsp ginger powder

1 heaping tsp curry powder

1 heaping tsp red curry paste

1 tsp cinnamon

2 tsp salt

2 tbsp brown sugar

1 quart (4 cups) chicken broth – I like to use better than bouillon and mix with water

1 can light coconut milk

2 tbsp smooth peanut butter

1 bag of kale, deveined and finely chopped

4 to 6 slices of bacon, cooked and chopped

Cayenne pepper to taste

DIRECTIONS

Preheat oven to 400 degrees.  Slice butternutsquash in half.  Drizzle with olive oil and sprinkle with salt and pepper.  Roast butternut squash for about 30 minutes

.

While squash is roasting, dice onion, celery, and apples.  Measure spices and mix broth if needed.  Devein and chop kale.

When squash is finished roasting, cool for a few minutes and then scoop out seeds, peel and chop.

Heat large pot with olive oil.  Cook onion, celery, and garlic until translucent.  Add spices, sugar, squash and apple.  Stir to combine and cook for a few minutes together.

Add a quart of chicken broth and cook until squash is tender (approximately 20 minutes).

 

In batches, puree mixture in blender before pouring back into pot.

Add coconut milk, peanut butter, and bacon.  Taste test and add about a teaspoon of cayenne pepper to taste.

Add additional salt and water to thin if needed. Bring to gentle boil.  Add kale.

Cook for about 10 more minutes (or longer to desired consistency for soup and kale).

Serve promptly.  I used some garlic croutons with mine.