Ingredients

• 3 tablespoons butter, coconut oil or olive oil
  
• 1 medium onion, peeled and chopped
  
• 1 ¹/₂ pounds butternut squash
  
• 1 medium firm apple, peeled and chopped
  
• 2 medium Japanese turnips, scrubbed and chopped
  
• 2 medium carrots, peeled and chopped
  
• 3-4 cups low sodium chicken or vegetable broth
  
• 1 tablespoon lemon juice
  
• 1 teaspoon dried thyme or 4-5 sprigs fresh thyme
  
• ³/₄ cup heavy cream or coconut milk
  
• 1 bunch Lacinato kale, hard stem removed, leaves washed and cut into 1-2-inch pieces
  
• 3-4 tablespoons olive oil
  
• 1-3 teaspoons sea salt
  
• seeds from butternut squash, rinsed and dried
  
• 1-2 tablespoons chili powder
  
• sea salt and pepper, to taste