Recipes

Roast the Squash
Preheat oven to 400°F. Rub 1 Tbsp of olive oil over the cut sides of the squash and place cut-side down on a baking sheet. Roast for 35 to 45 minutes, or until completely fork-tender.

Cook the Onion
While the squash roasts, heat the remaining 2 Tbsp olive oil in a large pot over medium heat. Add the chopped onion and a pinch of salt. Cook until soft and translucent, about 6 minutes. Remove from heat and set aside.

Make the Kale Chips
Spread kale pieces in a single layer on a baking sheet. Drizzle lightly with olive oil and season with salt. Bake for 6 to 12 minutes, until crisp but not burnt. Transfer to a plate to cool.

Build the Soup
Once the squash is cool enough to handle, scoop the flesh into the pot with the onions. Place the pot over low heat and stir until warmed through, about 5 minutes.

Blend & Season
Add the vegetable broth, scrape up any bits from the pot, and season with salt and pepper. Bring to a gentle simmer, then remove from heat and stir in the heavy cream.

Using an immersion blender or working in batches in a food processor, blend until completely smooth.

Serve
Ladle the soup into bowls and top with crunchy kale chips.