Butternut Squash, Roasted Sweet Pepper, and Kale Soup

This turned out to be literally the perfect Fall soup.  The flavors came together perfectly and this warmed my bones for days.

Ingredients:

• 1 large Butternut Squash, diced
• 1 bag of mini Sweet peppers
• 2 tbsp. olive oil, divided
• 1 medium onion, diced
• 4 c. vegetable stock (low sodium)
• 2 cloves of garlic, minced
• 1/2 lb. Kale, shredded (stems removed)
• 3 sprigs of fresh rosemary
• Spices to taste:  black pepper, sea salt, garlic powder, cayenne pepper, cumin

Shake peppers with 1 tbsp. olive oil, and some pepper and garlic powder

Spread on a baking sheet and bake at 350 for 15 minutes

Dice the butternut squash

In a large pot, saute onion and garlic in the other tbsp. of olive oil

Add the squash and vegetable broth and bring to a boil, then simmer until tender

Let the peppers cool, then roughly dice them, removing all seeds

Add the rosemary and other spices

Add the peppers

Using an immersion blender, blend until smooth and creamy

Add the kale

Stir, and continue to simmer until Kale is slightly wilted and tender