Butternut Squash and Kale Soup

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Total Time
10 mins
16 mins

The sweetness of the squash counteracts the bitterness of the Kale. This soup is a good source of antioxidants.

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  1. If desired, sautee onions undil tender and then add the rest of the ingredients except salt and pepper.
  2. Otherwise, just dump all ingredients except salt and pepper in a pot.
  3. Bring to a boil, then turn down to simmer. Let it simmer on medium-low heat about 15 minutes. It is done when squash cubes are soft but still hold their shape. If desired, add salt and/or pepper to taste.
  4. Note: I don't measure when I make this soup, the amounts of ingredients don't need to be exact.