Butternut Squash and Kale Soup 

Servings: 4
Prep Time:  20 minutes
Cook Time: 35 minutes 

Ingredients:

• 1 large sweet onion (cut into wedges)
• 4 cups cubed butternut squash (about ¾ inch cubes)
• 1 tbsp olive oil
• Fresh ground black pepper (to taste)
• 1 tsp dried thyme
• 1 (14.5 oz) can of low sodium chicken broth 
• ¾ cup water
• 3 cup chopped kale

Instructions:

1. Preheat the Oven
Preheat the oven to 425 degrees F.

2. Roast the Vegetables
Line a large baking pan with aluminum foil and spread onion and squash over foil in a single layer. Drizzle vegetables with olive oil and toss lightly to coat; then season with pepper and thyme. Place in oven and bake for 30-35 minutes, or until vegetables are cooked through and starting to brown. Note: take vegetables out at least one during cooking to stir.

3. Blend the Soup
Combine roasted vegetables, chicken broth and water in a large saucepan and use an immersion blender to blend ingredients together until smooth.

4.Heat & Add Kale
Heat blended soup over medium heat until heated through, then stir in kale and cook until wilted, about 3 minutes.