Butternut Squash Soup with Crispy Kale and Chili-Spiced Seeds

Directions

1. Preheat oven to 400 degrees.
2. Prepare butternut squash: Using a sharp knife, cut off each stem end. Using a vegetable peeler, remove the peel. Set the squash upright on the cutting board and cut squash in half. Spoon out seeds, rinse and reserve. Lay squash flat on the board and cut each halve into 4 long slices. Cut crosswise into 1/2-inch cubes.
3. Add butter (or oil) into a large stockpot and melt over medium heat. Add onions and sauté until onions are translucent and tender, about 5-7 minutes.
4. Add carrot, butternut squash, apple, turnip, thyme and 1 teaspoon salt. Stir to combine, cover and lower heat to medium low or low so vegetables very gently simmer. Cook for 5-7 minutes until vegetables are beginning to become tender and release juices into the pan.
5. Add broth and bring to a boil over high heat. Once boiling, reduce heat to medium low, cover and allow to gently simmer until vegetables are very tender, about 15-20 minutes.
6. Using a blender, purée soup in batches until smooth. (put a towel over the top of the blender to prevent spills)
7. While soup is simmering, spread kale in a single layer onto a cookie sheet, toss with olive oil and a sprinkling of salt. Roast in oven for about 7 minutes until you see the leaves flatten to the pan but remain green with brown edges. Keep a close the first time as each oven is different. Remove and set aside. Season with additional salt, if desired.
8. To prepare Chili-Roasted Seeds: Toss dry seeds with olive oil and sprinkle with sea salt. Roast in 400-degree oven for about 7-10 minutes until lightly browned and crispy. Toss once halfway through cooking. Remove from oven and season with additional salt, if desired.
9. To serve, spoon soup into bowls and top with a few shards of crispy kale and sprinkle with roasted seeds.