If desired, sautee onions undil tender and then add the rest of the ingredients except salt and pepper.
Otherwise, just dump all ingredients except salt and pepper in a pot.
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.
Note: I don't measure when I make this soup, the amounts of ingredients don't need to be exact.
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Butternut Squash and Kale Soup (cont.)