Ingredients

2 tablespoons extra-virgin olive oil

1 large yellow onion, chopped

½ teaspoon sea salt

1 can low sodium cannellini beans

1 (3-pound) butternut squash, peeled, seeded and cubed

3 garlic cloves, chopped

1 tablespoon chopped fresh sage

½ tablespoon minced fresh rosemary

1 teaspoon grated fresh ginger

1 teaspoon nutmeg spice

3 to 4 cups vegetable broth

Freshly ground black pepper

1 large bunch of kale leaves — chopped, stems removed

Directions

Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.

Add the garlic, sage, rosemary, nutmeg and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth.

Drain and rinse cannellini beans, add cannellini beans to squash and spice mixture. Bring squash, vegetable broth, spices and cannellini beans to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.

Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend.

Return to stovetop and set to simmer, adding bunch of kale leaves, chopped with stems removed. Simmer until kale is soft and tender. Season to taste and serve with parsley, pepitas, and crusty bread or quinoa.