Butternut Squash and Kale Soup

Adapted from a recipe in the Canadian Living cookbook "Eat Right: Your Guide to Good Health."

2 T butter or olive oil
1/2 onion, diced
2 stalks celery, diced
1 clove garlic, pressed
2 tsp diced fresh ginger
1 1/2 tsp curry powder
Salt and pepper
5 cups butternut squash, peeled and cubed
1 large potato, peeled and cubed (try sweet potato next time)
4 cups chicken broth (veggie broth might also work)
2 T tomato paste
2 T fresh lemon juice
2-3 cups finely chopped kale.
1/2 c. milk if desired

Experiment with the seasonings. I added some thyme and savory. Oregano, basil, and/or cumin might also be nice.

Saute onion, celery, garlic in butter. Add ginger, curry, S&P. Stir in squash and potato. Stir to coat. Add broth, tomato paste and lemon juice. Bring to boil. Reduce heat, cover and simmer for 20 minutes. Mash in pot with potato masher (or hand blender). Stir in kale and simmer covered 10 minutes or until kale is soft. Adjust seasoning. Serve with 1-2 T milk stirred in to each bowl. Yum!

Edit Update: I made this again today and added 2-3 cups of grated carrots that I had left over. I also used a sweet potato (dark orange) instead of regular potato. Still delish!