creamy butternut squash, cranberry & pear soup with candied kale and ginger-brazil nut cream

the ultimate winter soup combination to warm your soul and nourish your body! 


soup:
2 T ghee or coconut oil 
2 leeks, white and light green parts only - sliced
1 T fennel seeds
1 medium butternut squash - cubed
1 pear - cored and cubed
1 c cranberries - thawed if frozen
1 13.5oz can Thai coconut milk
¾ c bone broth
s + p

-heat oil in medium pot. add leeks and cook until tender, 3 min. add fennel, squash, pear, and cranberries, stir to coat with oil. add coconut milk and broth and bring to a boil, then lower to a simmer and cook covered for 15 minutes until all veggies are soft.
-transfer to a blender and blend until very smooth and creamy. season with s + p to taste.


crispy kale:
1 small bunch kale - leaves torn into bite-sized pieces
1-2 T ghee or coconut oil, melted
1 T maple syrup
2 T nutritional yeast
s + p to taste

-preheat oven to 400F.
-place kale onto a parchment paper-covered baking tray. add all other ingredients and massage with hands into kale. bake for 7-10 minutes until crispy, watching closely so it does not burn.


brazil nut cream:
1/2 c soaked raw organic brazil nuts
1/4-1/2 c water
1" piece peeled ginger
3 drops of vanilla stevia
pinch of sea salt 

-add all but the water to a blender, then add just enough water to get your desired consistency. blend until very smooth.
-serve kale over soup drizzled with brazil nut cream and eat!