Roasted Autumn Soup with Kale Chips
1 Pound Sweet Potatoes - cut into cubes
1 Pound Multi-colored Bell Peppers - seeded and sliced
1 Small Acorn Squash - seeded and cut in half
1 Large Yellow Onion - chopped
4 1/2 Tablespoons Olive Oil - separated
3/4 Teaspoons Sea Salt - separated
1 Bunch Tuscan Kale (any kale will work)
1 Teaspoon Saigon Cinnamon (regular cinnamon will work, but the flavor may not be as intense)
1 Tablespoon Fresh Chopped Ginger
2 Cups Vegetable Broth
1 13.5 Oz Can Coconut Milk
1 Teaspoon Agave Nectar (if you replace Agave with honey, the recipe will no longer be vegan. Honey is an option.) (optional)
Roasted Pumpkin Seeds - no salt added (optional)
Cannellini Beans (optional)
Heat oven to 425 degrees.
Place your prepared sweet potatoes, bell peppers and acorn on a cookie sheet. Cover with 1 Tablespoon of olive oil and 1/2 Teaspoon of sea salt. Place your acorn upside down, so the inside is facing down. Bake in oven for 40 minutes, checking and tossing occassionally.
Chop the yellow onion. Place the onion and 1 1/2 Tablespoons of olive oil in a large pot and let cook until the onions become translucent - about 4 minutes. Add the ginger and cinnamon. Turn the pot off until your roasted vegetables are done.
Once done, add roasted vegetables to the yellow onion mixture; also add the vegetable broth, coconut milk and agave nectar. Cook your soup for 5-7 minutes. Once cooked, add soup, in small batches, to your blender. For safety reasons you will want to let your soup cool before adding to blender. Serve with kale chips, pumpkin seeds, and a sprig of parsley.
Place your kale, 2 Tablespoons of olive oil and 1/4 Teaspoon of sea salt in a bowl, mix well. Lay your kale on a cookie sheet and bake at 425 degrees for about 20 minutes. You'll want to keep an eye on these.