🌱 October officially means it is time for butternut squash & soup. Soup can be a great comfort, hearty, and nutrient dense option to have on hand!!

🌱 If you are looking for an animal protein, chicken would be a great addition to this recipe in replacement of chickpeas ( 1 cup shredded chicken)

🌱 Store in the refrigerator for 3-4 days, or freeze for up to 3 months

Ingredients:
– 1 whole butternut squash (2 cups diced)
– 1.5 cups carrots
– 3 tbsp olive or avocado oil
– 1 tsp crushed garlic
– 3/4 cup diced red onion
– 1 cup chopped mushrooms
– 1 can chickpeas
– 1/2 tsp crushed red pepper
– 1 tsp oregano
– 1/2 tsp black pepper
– 1/2 tsp Italian seasoning
– 2 cups chopped/washed kale
– 4 cups vegetable broth (or chicken broth)
– 1/2 cup milk (choice of regular or plant-based)

Steps:
1. Cut butternut squash into cubes (if too difficult, cut squash in half and bake at 425F for 15 min to soften)
2. Add cubed butternut squash and carrots to baking sheet – bake 425F for 35min or until squash can easily be cut with a fork
3. While squash and carrots are baking, add oil, garlic, and diced red onion to a pan
4. Once red onions are brown, add mushrooms, chickpeas, spices (crushed red pepper, oregano, black pepper, Italian seasoning), and kale
5. Cover pot and let simmer for 5-7 min (until kale softens)
6. Add vegetable broth, cover and simmer for another 5 min
7. Once squash and carrots are bake, blend them with milk in a food processor or blender, until pureed (smooth)
8. Add pureed squash and carrot to the pot
9. Mix and enjoy 🙂