Bourbon Apple Butternut Squash Soup With Roasted Kale

• 2 tablespoons butter
• 1 onion, diced
• 5 cups butternut squash (from 1 medium-sized butternut squash), peeled, seeded and large-diced
• 2 carrots, peeled and cut into rounds (about 1 1/2 cups)
• 1 whole leek (all parts), cut in half lengthwise, rinsed and sliced (a little over 2 cups)
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, finely minced
• 1/3 cup bourbon whiskey
• 5 cups water
• 2 tart apples, peeled, cored and cut in half or into quarters
• 1 - 2 teaspoons kosher salt, divided
• freshly ground black pepper
• 1/2 bunch kale, stripped from the stalk, chopped into bite-sized pieces and rinsed (about 3 cups)
• 1 tablespoon olive oil
• 1/2 cup pumpkin seeds
• 1/4 cup fresh cranberries

1. Preheat the oven to 350F.
2. Place the pieces of kale on a baking sheet.
3. Add the olive oil and knead into the kale.
4. Sprinkle with salt and bake for 15 to 20 minutes, or until crispy but not browned, stirring a few times.
5. When the kale is done, or on another baking sheet, place the pumpkin seeds (seasoned with a pinch or two of salt) and the cranberries, and roast until the seeds are roasted and the cranberries are softened somewhat, 6 to 7 minutes.

butter, onion, butternut squash, carrots, garlic, fresh ginger, bourbon whiskey, water, apples, kosher salt, freshly ground black pepper, kale, olive oil, pumpkin seeds, fresh cranberries

Taken from www.foodrepublic.com/recipes/bourbon-apple-butternut-squash-soup-with-roasted-kale-recipe/ (may not work)