*If you prefer, you can roast the butternut squash whole until tender enough to cut and peel easily. Preheat oven to 400 degrees and place squash onto a large sheet pan. Roast for about 20 minutes, turning over halfway through. Test and see if a knife easily pierces the squash. If so, remove. Sometimes the bulbous end cooks faster than the narrow section. Remove from the oven and the squash is much easier to cut. Anything not fully tender will finish cooking in the soup. When hot enough to handle, remove ends, cut in half, remove and reserve seeds, separate the flesh from the peel and cube.
**Puree the soup in a blender in batches and cover lid with a towel. The heat can make the soup expand, splatter and possibly pop the lid so smaller amounts works best.
***To prepare kale: Once home from the market, prep kale until ready to use. With each leaf, grab the stem from the back and with your other hand, stripping the leaf away from the stem. Rinse leaves well then wrap with a clean dry towel or paper towels and place in a plastic bag until ready to use.
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