Butternut Squash and Kale Soup with Coconut Milk

I love love LOVE butternut squash. It is one of my favorite fall squashes. I love its buttery, sweet and nutty taste. Unfortunately, the husband hates it as much I love it. He also hates Kale with a passion. But I have made it a practice to buy at least 2 bunches of Kale every week and use them in smoothies, juices, and cooking. Those who wonder why I'm weird enough to make cheesecake and Kale juice the same day - here's my explanation - I have to appease the husband in someway! I'm trying to balance out everything. And really, Kale juice doesn't taste bad! Give Kale a chance.

So, this was a soup that I optimistically prepared, only to finish the entire pot all by myself - the husband wouldn't so much as lay eyes on it after one meal. I had this soup for lunch and dinner for 3 whole days straight - and eventually even I couldn't bare to see Kale for a few days.

After all that honest confession, here's another confession - it does taste good. The butternut squash and coconut milk mask the slightly bitter and pungent taste of Kale. Honestly. I also added other veggies such as onion, tomatoes, bell pepper, carrots and celery. But if you don't like butternut squash, I can't convince you to give this a shot, because it really dominates the flavor of this soup!

Ingredients (serves 7):

1. 1 medium butternut squash, peeled, de-seeded and diced
2. 1 yellow bell pepper, cubed
3. 1 onion, chopped
4. 2 tomatoes, chopped
5. 2 celery stalks, chopped
6. 2 carrots, peeled and chopped
7. 5-6 cups water or vegetable stock
8. 6 Kale leaves, chopped
9. 1 can coconut milk (1 cup)
10. 3 teaspoons Italian herb seasoning (herb de provence)
11. 2 teaspoons cumin powder
12. 1 teaspoon turmeric powder
13. Salt as needed
14. Cracked black pepper, as needed
15. 4 tablespoons olive oil

Preparation:

1. Heat oil in a heavy soup pot. When hot, add Italian herb seasoning and onions and saute until onions turn translucent.
2. Add yellow pepper, celery and carrots and saute for 5 minutes.
3. Add butternut squash and Kale and saute for 5 minutes along with salt. 
4. Add tomatoes, vegetable stock/water and bring everything to a boil. Add more water/stock, if needed. 
5. Add turmeric powder and cumin powder, reduce the heat to low and simmer for 30-40 minutes until vegetables are cooked.
6. Grind the soup to desired consistency (immersion blenders are great to have), add coconut milk and heat the soup for 5 minutes.
7. Remove from heat and serve with black pepper and some cumin powder

The soup tastes sweet and nutty, with only a hint of Kale... promise.