Kale Butternut Squash Turkey Soup

• 1 large onion, finely chopped
• 2 celery sticks, finely chopped
• 3 garlic cloves, minced
• 1 1/2 pounds butternut squash, chopped into 1 inch pieces
• 1 1/2 pounds potatoes, chopped into 1 inch pieces
• 15-20 sage leaves, about 3 tablespoons chopped
• 7 leaves thyme, about 1 tablespoon
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 6 cups turkey stock or chicken stock
• 4 cups kale, stems removed
• 1 1/2 pounds cooked turkey meat, cubed (or roaster chicken meat, cubed)

1. Chop butternut squash into 1/2 inch pieces, then roast on a parchment lined cooking sheet for 15 minutes at 400 degrees.
2. Meanwhile chop onion, celery, and cook for 6 minutes on medium high heat. Mince garlic, and chop fresh sage and thyme, add to the soup pot and saute for 1 more minute.
3. Add turkey stock, salt and pepper to the pot and bring to a boil.
4. Add 11/2 pounds of cubed Yukon potatoes, and simmer for 10-12 minutes.
5. Add squash, and cook 5 more minutes over medium heat.
6. Gently fold in kale and cooked turkey, turn off the heat and let site for 5 minutes. Serve warm with grated parmesan cheese and red pepper flakes.

onion, celery, garlic, butternut squash, potatoes, sage, thyme, salt, pepper, turkey stock, kale, turkey meat

Taken from food52.com/recipes/65950-kale-butternut-squash-turkey-soup (may not work)