Seasonal Recipes

Fall Butternut Squash Soup with Kale

• 1 butternut squash, halved
• 1 Tablespoon olive oil
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 Tablespoon cumin
• 1 Tablespoon fennel seed
• 32-oz. vegetable or chicken stock
• 1 Cup white wine
• salt, chili powder, and freshly ground pepper to taste
• 1 bunch dinosaur kale, chopped

1. Preheat oven to 400°.
2. Bake butternut squash, meat side down, on a baking sheet with about ½ inch water until soft, about 30 minutes.
3. Heat olive oil in a stock pot. Add onion and garlic and sauté until tender. Add cumin and stir. Add fennel seed and stir.
4. Cut baked squash into cubes. Add to sauté and stir frequently for 2-3 minutes.
5. Add stock and wine, making sure squash is covered, and bring to a boil.
6. Reduce heat and simmer for about 10 minutes (longer if you want a thicker soup).
7. Puree soup in batches in a food processor or a blender. Return to pot and add apple juice. Season to taste with salt, pepper, and chili powder.
8. Add kale and continue cooking until kale is soft.
9. Serve with crumbled feta cheese. Crusty bread is a great accompaniment.

Recipe created by Marlo Kitch