Simple Butternut Squash Soup

During the fall and winter nothing is better than a nice warm cup of soup; except maybe soup with seitan that has melted cheese all over it. We love this recipe because it is super simple and quick to make. Recently butternut squash was on sale for $0.49 per pound, so it was also really inexpensive to make.

• One medium sized butternut squash
• 6 cups of vegetable broth (ours was the leftover broth from a batch of seitan)
• 5 leaves of kale
• 3 tablespoons nutritional yeast flakes

1. Peel the butternut squash. We found the best method to be cutting off the top and bottom of the squash. Then you stand the squash up on a cutting board and just use a knife to cut away the skin. We don’t have any peelers that seem strong enough to take on a squash.
2. Cube the butternut squash and boil in a pot with the vegetable broth until fork tender.
3. Remove the butternut squash from pot and add to a food processor and pulse until pureed.
4. Add kale and pulse until mostly combined (we like big chunks of kale, if you don’t you could substitute for spinach, collards, chard, or just omit the greens altogether but they add a great flavor).
5. Add mixture back to the broth.
6. The soup should still be warm, but you can continue to warm the soup on medium heat.
7. Mix in nutritional yeast flakes and serve.