I am getting towards the final harvest time in my tiny garden. I picked one of my little butternut squash, cut it in half (took out the seeds), rubbed it with olive oil, sprinkled with salt and pepper, and roasted it in a 350 degree oven until the flesh was soft (20-40 minutes). Then I scooped out the flesh to puree with chicken broth until it was soup consistency. Add some water to thin, if needed, and a touch of salt.
Then I made some Chipotle Kale Chips by harvesting some kale, taking of the stems and tearing it into bite size pieces, spray with some olive oil and toss with a pinch of salt and a pinch of chipotle chile powder. Roast at 400 degrees on a baking sheet for about 8 minutes to dry.
Reheat soup, top with kale chips to garnish. Credit goes to the
Cooking Light magazine 2014 issue.
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