Roasted Coconut Butternut Squash Soup With Kale | VegNews

Ingredients

• 1 large butternut squash (about 1
• ½
•  pounds)
• 2 tablespoons olive oil, divided
• 1 large yellow onion, chopped
• 1 medium apple, peeled and diced
• 2 cups
• vegetable broth
• 2 teaspoons curry powder
• 2 teaspoons grated fresh ginger
• teaspoon ground nutmeg
• Salt and freshly ground pepper, to taste
• 1 (14-ounce) can light coconut milk
• 2 medium red onions, quartered and thinly sliced
• 1 bunch kale, destemmed and cut into thin strips