1 heaping cup of mirepoix (1/2 chopped onion, 2 chopped celery stalks, 2 chopped carrots)
1 tablespoon olive oil
Turmeric, cumin seeds, cayenne pepper
1/2 teaspoon of salt
1/2 – 1 cup of water (how doth you like your broth?)
1/4 cup chopped cilantro
Optional: 1 tablespoon of honey
Halve and bake your butternut squash on an oiled pan for 20-30 minutes at 375 degrees until tender.
While you are waiting for the squash to bake, you can start chopping up your mirepoix and start heating it at medium heat in olive oil in a big pot. Add the spices and salt.
Peel your squash with a veggie/potato peeler and dice into 1 inch cubes. Put the cubes in your pot and allow them to brown. This is essential, because it will add tons of butternut caramelized deliciousness to the dish. Add more olive oil, if necessary.
If you have a hand blender, lucky you. You can add the steamed kale and water to the pot and start blending into bliss. If not, fit 4 parts squash, 1 part kale into your food processor or blender, add the puree to the pot and repeat until done. Add the water to the pot and stir until it is at desired consistency. Sprinkle your cilantro and eat your heart out! – See more at: http://susan-abramson.healthcoach.integrativenutrition.com/curry-squashed-green-butternut-soup-crispy#sthash.oLiiVPBr.dpuf
