CREAMY BUTTERNUT SQUASH SOUP!

1. Pre-heat oven to 375 degrees F. Make sure you have two large baking sheets lined with parchment paper ready… as well as a blender.
2. Cut your squash in half lengthwise and scoop out the seeds & carefully cut skin off. * If you are using kabocha squash you can keep the skin on. Cut into chunks then place on baking sheet. Drizzle over 1 tbsp oil and season squash with a pinch of salt and pepper. Place in preheated oven and bake for 35-40 minutes or until completely cooked and tender.
3. Prepare kale by spreading the chopped kale onto a baking sheet, drizzle with 1 tbsp oil then season with garlic powder, salt and pepper. Once the butternut squash has baked for 25 minutes place kale in oven along with the squash and bake for a total of 10-12 minutes! (make sure to set a timer because you don't want kale to burn, keep an eye on it)
4. In a deep pot over medium heat add 1 tbsp oil then add diced onions, minced garlic and minced ginger. Sauté for 5 minutes then add veggie broth. Bring to a simmer. Then once the squash is ready and out of the oven place in a blender and then ladle the broth and onion mixture into the blender as well. Blend on high until smooth. Pour back into the pot then pour 1 cup plant milk (I used oat milk) Stir to combine. Taste soup and adjust seasonings to your liking by adding salt and pepper to taste.
5. Serve hot, top with crispy kale, fresh herbs, black pepper and toasted rustic bread.