1 acorn squash

3 sweet potatoes

1 bunch of kale

1 shallot

1 yellow onion

1 box of vegetable stock

3 cloves of garlic

bay leaf

minced ginger

dried mustard

white pepper

salt

paprika

olive oil

1/4 the acorn squash and toss it on a cookie sheet. Drizzle with olive oil and salt. Peel the sweet potatoes and cut into 1/2 inch cubes. Toss is a baking dish with olive oil, paprika, and dried mustard. Roast both of these uncovered in the oven at 375 for 35-45 mins. The squash should be soft enough to be poked through with a tooth pick but still solid enough to peel off and cube. Remove and let cool for an hour or so. Remove the squash from the skin and cut into 1/2 inch cubes.

Small dice the onion, shallot, and garlic. Toss in a stock pot with olive oil and salt. Cook over med high until soft and translucent. 10-12 mins. Peel the leaves of the kale off of the stems. I prefer black (locinato) kale for this but you can sub other kale or collard/mustard/turnip greens. Toss is the pot with the onions and stuff and cook until soft and wilted.

Add the veg stock, 1/4 tsp of white pepper, 1 bay leaf, ginger, squash, potatoes, enough water to cover and salt to taste. Bring to a boil and then turn down to simmer for 30 mins covered.

You can add cannellini beans if you like. I use the Dorot frozen ginger cubes b/c they are easy and last forever in the freezer. Roasted garlic crostini would rock as well.