Butternut Squash Soup with Crispy Kale and Chili-Spiced Seeds

Directions

1. Preheat the oven to 400 degrees.
2. Prepare the 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 in half. Spoon out seeds and reserve. Then lay each side down flat on the board. Cut each halve into 4 long slices then cut crosswise to create 1/2-inch cubes.
3. Place butter or oil into a large stockpot over medium heat. Add the onions. Sauté until onions are translucent and tender, about 5-7 minutes. Add the carrot, butternut squash, apple, turnips, thyme and 1 teaspoon salt. Stir to combine, cover and lower heat to medium low or low so that vegetables very gently simmer. Cook for 5-7 minutes until vegetables are beginning to become tender and release juices into the pan.
4. Add the 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. Using a blender, puree soup in batches until smooth. (cover blender top with towel to prevent hot spills or leaks.)
5. Return soup to pot. Season to taste with salt and pepper. Add cream or coconut, if desired. Heat barely simmering until warm.
6. While soup is simmering, prepare Crispy Kale: Spread kale out in a single layer onto a cookie sheet, toss with olive oil and salt, to taste. Roast in 400-degree oven for about 7 minutes until you see the leaves flatten to the pan but still green, with brown edges. Everyone's oven is slightly different. Keep a close eye the first few times you make to be sure of timing.
7. To prepare Chile-Roasted Seeds: Toss seeds with olive oil, then a light coating of chile powder and a sprinkling of salt. Roast in the 400-degree oven until seeds are lightly browned and crispy, about 7-10 minutes.
8. Serve hot soup topped with sharps of crispy kale and a sprinkling of seeds.