Butternut Squash and Kale Soup
Adding the ginger at the end of the cooking time preserves its spicy kick, which beautifully compliments the sweetness of the squash.
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Cooking tools:
- Blender
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Peeler
- Spoon
Ingredients
- 4 cups diced butternut squash
- 2 cups chopped kale (firmly packed)
- 2 cups diced yellow onions
- 8 cups vegetable broth ((look for Mushroom-Free broth if needed))
- 2 tablespoons peeled and chopped fresh ginger
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