Roasted Butternut Squash Soup


medium butternut squash (peeled and diced into 3/4 inch cubes)
olive oil (enough to coat the diced squash)
fresh shiitake mushrooms
coconut oil (to coat the soup pot)
large onion (peeled and chopped)
zucchini (diced)
1 bunch
kale (stemmed and shredded)
2 quarts
vegetable stock (like Better than Bouillon plus water as needed)
hot sauce (optional)


Preheat oven to 350°F. Toss the butternut squash with olive oil to coat. Spread the squash out on a baking sheet and roast until tender.                                                                                                                                                                                               

Stem the mushrooms and reserve the stems for another use. Cut the caps into 1/8 inch-wide strips and reserve.                                                                                                                                                                                                                

Heat the coconut oil in a soup pot and saute the onions until they start to brown. Add the diced zucchini and stir for a minute. Add the kale; saute and stir for a minute. Add stock, squash and water as needed to achieve the right consistency. Add the mushrooms and heat for another couple of minutes, not longer.                                                                                                                   

Add salt to taste if desired. Pass hot sauce at the table.  (Recipe♦722)