Butternut squash is actually classified as a fruit and known as butternut pumpkin by our friends in Australia. Once baked, it has a similar consistency as pumpkin and can be used in various ways. This soup is warm and creamy and loaded with Vitamin A, fiber and trace minerals. Adding the raw kale gives it an extra nutritional punch and crunch. Serve warm with almond biscuits or a side salad.  Bon Appetit!

Begin by cutting  the squash in quarters and spooning out the seeds.

Rub with olive or coconut oil and bake, skin side down at 400 F for about 30 minutes, or until tender.

While the squash is baking, add the following to a large pot:

2 tbs. butter or oil of choice.

1 large onion, chopped

3 cloves of garlic, crushed

1 granny smith green apple, sliced and cored

2 tsp. dried sage

Sautee until the onion is cooked through

Add 2 cups of organic, unsweetened almond milk.

Simmer until the ingredients are warm. Scoop out the squash and add the squash to the pot and stir gently.

Transfer the soup to a blender or Vitamix.

Add 2 cups of raw kale. Puree until well blended.

Pour into soup bowls and top with dry sea weed. Enjoy!