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Once you’ve got the squash baked, this soup comes together quickly. The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well.
1 butternut squash
2 tbsp olive oil
1 onion, chopped
1 apple, peeled and diced
2 c vegetable stock
2 tsp curry powder
2 tsp ginger, grated
1 pinch ground nutmeg
14 oz light coconut milk
salt, to taste
pepper, to taste
2 red onions, quartered and thinly sliced
1 bunch kale
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