Delicata and Kale Soup

I am so in love with this soup right now.  This is the soup I served at The Girl’s birthday party, and it is so easy to make, it’s like some kind of miracle.

I am absolutely in love with delicata squash, but you could use any winter squash you like: butternut, acorn, or what have you.

ROSE’S DELICATA AND KALE SOUP

5 small delicata squash, halved and seeded

olive oil

salt & pepper

3 cups chicken stock

5 big leaves kale, stripped from tough center stem, and chopped

parmesan cheese

Cut squash in half lengthwise and remove seeds.  Drizzle with oil, salt, and pepper, and roast at 400 degrees for about 45 minutes, or until soft and beginning to brown in spots.  Bring to room temperature, then scoop out the flesh with a spoon.  Place in a large soup pot and add chicken stock.  Bring to a boil, then blend until smooth with an immersion blender.  Adjust the consistency, adding more stock if necessary.  Taste and adjust salt.  Add kale and simmer about 5-10 minutes more, or until kale is tender.  Top with a sprinkle of parmesan and enjoy.