Ingredients

• 1 butternut squash
• Olive oil
• 3 leeks
• 2 ribs celery
• 1-2 cloves garlic
• 1/2 cup white wine + more for drinking
• 6-8 cups vegetable broth
• 1 small can navy or pinto beans, rinsed
• A bunch of kale
• Salt and pepper
• Paprika
• Cinnamon
• Cloves
• Nutmeg
• 2 bay leaves
• Lemon juice

Instructions

• Slice squash in half lengthwise, scoop out the seeds, rub with olive oil and roast at 400F for around an hour or until soft.
• Dice the leeks and celery while heating a large pan under medium heat. Add olive oil and aromatics and cook for a few minutes until soft. Mince garlic and stir it in.
• Add salt and pepper, the bay leaves, some paprika (depending on how hot you want it) and a pinch each of cinnamon, cloves and nutmeg. A little goes a long way so err on the side of less-is-more and adjust according to taste.
• Stir the aromatics and spices for a minute to mix them well, then deglaze with the white wine.
• Scoop the squash out of its skin and add it to the pan, then add the vegetable stock and stir to combine.
• Bring to a boil and reduce to a simmer. Cook for 15-20 minutes to combine the flavours.
• Turn off the heat, remove the bay leaves and purée with an immersion blender.
• Remove the ribs from the kale and chop it coarsely.
• Stir in the beans and kale and give the soup a taste. Squeeze in some lemon juice to balance the sweetness of the squash, and adjust the seasoning as needed.
• Pro tip: if you freeze the kale first, you can just break off a chunk and crumble it into the soup with your hands.
• If you want, you can serve it garnished with toasted pumpkin seeds, fried fresh sage leaves, crumbled blue cheese, a dollop of sour cream - whatever tickles your fancy!

Roasted squash and bean soup