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Ingredients
1 acorn squash, sliced into rounds and de-seeded
1/2 red onion, chopped
10–12 mini golden potatoes, sliced
2 tbsp olive oil
5 sprigs fresh thyme
kosher salt
fresh cracked pepper
4 cups water
1 tsp ground ginger
1 tsp curry powder
1/4 tsp ground nutmeg
2 tsp kosher salt
1– 14 oz. can coconut milk
1/4 tsp garam masala
1 bunch lacinado kale, roughly chopped
Instructions
Preheat oven to 350 degrees. Toss squash, red onion and potatoes with thyme, olive oil, salt and pepper. Place on a baking sheet and roast in oven for 30 minutes or until softened and slightly crisped.
Pour water into a dutch oven or stock pot. Add roasted vegetables, ginger, and the next 5 ingredients. Bring to a boil then reduce to low heat and let simmer for 10 minutes. Remove soup off of the heat. Ladle three spoonfuls into a blender. Puree until all vegetables and broth are smooth. Pour mixture back into the pot along with kale and stir. Let simmer for 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes