Prep Time: 60 minutes

Serves 4

Ingredients

• 1 lb. Butternut Squash, cut in half and seeds removed
• 1 Onion, chopped
• 1/4 cup Heavy Cream (substitute with Coconut Cream for dairy free diets)
• 3 Tbsp. Olive Oil
• 2 cups Vegetable Broth
• Salt and Pepper to taste

Preheat the oven to 400 degrees. Rub 1 Tbsp. of oil over the squash and place on a baking sheet and in the oven. Roast for 30-40 minutes, rotating once, until completely fork tender. Meanwhile in a large pot, heat the remaining oil over a medium flame until hot. Add the onion along with a pinch of salt and stir until translucent, about 6 minutes. Remove from the heat and set aside.

Lay the kale on a baking sheet in a single layer. Place in the oven until crisp, about 6-12 minutes. Remove to a plate lined with paper towels when ready.

With a large spoon, scoop out the flesh of the squash into the pot with the onions. Return to a low flame until hot, about 5 minutes. Add the vegetable broth and scrape the bottom of the pot with a wooden spoon. Season with salt and pepper to taste and bring to a simmer. Remove from the heat and add the cream, stirring to combine. Using a food processor or hand blender, process until completely smooth. Divide between 4 bowls and top with the kale chips.