Easy Vegan Butternut Squash and Kale Soup
serves 8 (small/1+ cup) or 4 (large/2+ cup)
5 small or 2 large yellow onions, peeled and chopped
2 32 ounce boxes vegetable broth
1 butternut squash
1/2 bunch kale-washed, stems removed and chopped
dash of Cayenne pepper
Place dutch oven or other soup type pot over medium heat. Pour in vegetable broth to coat bottom of pot. When broth is bubbling, place chopped onions in pot and stir. Cook onions over low-medium heat, stirring frequently. Watch that they do not burn. They can cook slowly over low heat for up to 30 minutes.
Meanwhile, poke holes in the butternut squash and place it on a paper towel in the microwave. Heat on high for 2 minutes to soften it and make it easier to cut. Remove squash from microwave--be careful, it's hot--and peel it with a vegetable peeler. Cut in half lengthwise and remove seeds. Cut squash into medium sized chunks.
When onions are really soft, add butternut squash to pot and pour in enough vegetable broth to cover everything. This amount will vary depending on how large your squash was. You cannot mess this up!
Simmer over low heat for 25 minutes. Puree with an immersion blender. Add chopped kale and simmer for 10 more minutes. Season with salt and pepper and a dash of Cayenne pepper if you like heat (be careful!).