Curried Coconut Butternut Squash Soup with Kale

1. Bake the butternut squash

Preheat your oven to 375°F. Cut the butternut squash in half lengthwise, scoop out the seeds, and place it cut side down in a shallow baking dish. Cover with foil and bake for 30-50 minutes, until the flesh is tender enough to be easily pierced with a fork.

2. Sauté the yellow onion

While the squash is baking, heat two tablespoons of olive oil in a large soup pot over medium heat. Add the chopped yellow onion and sauté for about 8-10 minutes, until the onion is soft and translucent.

3. Combine ingredients and simmer

Once the onions are ready, add the diced apple, the cooked butternut squash flesh, two cups of vegetable broth, curry powder, grated ginger, and a pinch of nutmeg to the pot. Bring the mixture to a simmer, cover, and allow it to cook for 10 minutes.

4. Puree the soup

After the mixture has simmered, transfer the solids to a food processor or use an immersion blender directly in the pot to puree the soup until smooth. Return the pureed mixture to the pot if you used a food processor.

5. Add coconut milk and season

Stir in the light coconut milk and let the soup simmer for another 5-10 minutes. Season with salt and freshly ground pepper to taste.

6. Optional: Let soup stand

If you have the time, let the soup stand off the heat for 1-2 hours to deepen the flavors. Reheat gently before serving.

7. Sauté the red onions and kale

In a large skillet, heat a bit more olive oil and sauté the sliced red onions until they are golden and soft. Strip the kale leaves from their stems, shred them, and add to the skillet with the onions. Cook for about 5 minutes, until the kale is tender. If needed, add a splash of water to help the kale steam and soften.

8. Serve the soup

To serve, ladle the soup into bowls and top each serving with a generous spoonful of the sautéed kale and onion mixture. Enjoy the warm, comforting flavors of this curried coconut butternut squash soup, perfectly complemented by the hearty kale.