Curried Spaghetti Squash and Kale Soup

This soup can be made with most squash. Usually spaghetti squash isn’t blended, to enjoy the unique noodle texture, but it is lovely this way as well.

1 spaghetti squash

1 bunch kale (lacinato or green curly)

2 quarts broth (chicken, veggie, beef, miso, coconut, whatever)

salt and pepper

3 tsp curry powder

1 tsp coriander

1 tsp cumin

2 tsp maple syrup

2 onions, finely chopped

1 fennel bulb (I use a leek when I don’t have fennel)

3-4 garlic cloves, crushed

2 TBSP olive oil

splash of lime or lemon juice

Preheat oven to 450. Cut spaghetti squash in half, scoop out the seeds, Put it cut side down on a baking sheet with edges, add water to the pan. Bake the spaghetti squash at 450 until you can pierce the fruit with a fork (about 20 minutes depending on the size of your oven.) Meanwhile, in a pot saute the onions, fennel or leek, and garlic in the olive oil until translucent. When the spagetti squash is done, scoop the flesh into the pot, add the broth, cumin, curry, coriander, maple syrup, salt, and pepper. Blend until smooth. Add more broth if you want a thinner soup. Chop the kale into the thinnest ribbons and stir into hot soup. Add the lemon or lime juice to taste. (The acide gives it a bright, lively flavor.) Enjoy!