Creamy Roasted Winter Squash + Kale Soup

I really love simple, one dish meals. The ease, the simplicity of flavors, and the ability to prepare a large pot of something delicious over the weekend then enjoy it all week. This soup was inspired by one that my mother makes which contains milk and great northern beans. Substitute a little coconut cream and roasted winter squash, and you have a paleo and vegan-friendly fall soup that is equally as good for breakfast as it is for dinner. The healthy fat from the coconut and the good carbohydrates from the squash and sweet potato make this soup incredibly filling. 

The first  time I made it I left out the meat, and we ate it for breakfast  for a change from our usual egg + vegetable scrambles. I made it again yesterday and added some shredded chicken for us to have for dinner, and it was just as delicious and filling.

 

You will need:

bacon grease (or olive or coconut oil if veg/vegan)

one medium yellow onion

one tsp minced garlic

one small delica squash

one small carnival squash

one or two small organic sweet potatoes

--- note: the roasted vegetables added up to about 3-4 cups total ---

one large bunch of organic kale or about 3/4 a bag of kale, washed & chopped

32 ounces (1 box) of organic vegetable broth

4 cups of water

salt + pepper to taste

one can full fat coconut milk or coconut cream


Preheat oven to 375. Saute your onion and garlic in the bacon grease or olive/coconut oil until fragrant and translucent. While onions are cooking, dice squash and sweet potatoes, toss with olive oil and roast for about 35 minutes on 375. Add in chopped kale and saute until slightly wilted. Add in vegetable broth and simmer on low. When squash and potatoes are finished, add into the pot with enough water to cover, as desired. I added the water one cup at a time until it was a thick soup consistency. You may want more or less. Let the soup simmer on low for about 10 minutes, then add in shredded chicken, if using, and one can of full fat coconut milk or coconut cream. Simmer for 10 minutes until flavors are combined. Serve with a dollop of coconut cream.