4 Cups of Chicken Stock
1/2 Yellow onion, diced
1 Minced garlic clove
2 Cups of Butternut Squash, peeled and cubed
8 Ounces of boneless, skinless chicken, cut into 1 inch pieces
1/2 Cup of smooth alone butter
1 Cup of Kale, coarsely chopped (collard greens work well too)
2 Tablespoons of fresh ginger, minced
Course salt and freshly ground black pepper
1 Lime, cut in wedges
Preheat oven to 350 degrees. Toss butternut squash codes with olive oil, garlic, salt & pepper. When oven is ready roast butternut squash for 10 minutes until slightly soft. On medium heat in a large stock pot, cook onion and garlic in olive oil. When translucent, add chicken stock and bring to a boil. Reduce heat and add chicken (raw), then cover and simmer for 20 minutes. The chicken will cook in the soup.
In a small bowl, whisk together the almond butter and 1/2 cup of the existing soup mixture. Add the kale, ginger and squash to the soup and return to boil. Reduce heat and simmer, covered, for 5 minutes. Stir in the almond butter mixture and then season with salt and pepper.
Let soup continue to cook to make sure that greens cook through. When soup is ready, ladle into bowl and squeeze lime over soup. Do not forget the lime, this is an incredible flavor addition to the soup!
