Ingredients

  • 1 honeycrisp apple, peeled, cored, and chopped
  • ½ small butternut squash, peeled and chopped (3 cups)
  • 2 stalks celery, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon cider vinegar
  • Fresh cilantro, chopped
  • ½ teaspoon ground cinnamon
  • 2 teaspoons ground cumin
  • ½ teaspoon ground sage
  • 4 cups dino kale leaves, tightly packed
  • ½ teaspoon kosher salt
  • 2 tablespoons grapeseed or olive oil
  • Sour cream/plain yogurt
  • 1 15-ounce can black soy beans, drained and rinsed
  • ½ medium sweet potato, chopped (1-1/2 cups)
  • 3 cups low-sodium vegetable broth*
  • 1 large yellow onion, chopped

Ready In 50 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Add the first 6 ingredients to a large stock pot and heat to medium.Saut, stirring frequently, until mixture is very fragrant and veggies begin to soften, about 10 minutes.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 10 minutes

Step 2

  • Add the next 5 ingredients (spices + salt), and continue sauting for 2 minutes.
  • INGREDIENTS:
  • Length: 2 minutes

Step 3

  • Add the last four ingredients and stir well. Cover pot and bring to a boil.Lower the heat to a simmer and continue to cook at a gentle boil for 20 to 30 minutes, or until vegetables have softened.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 20 minutes

Step 4

  • Serve with a dollop of plain yogurt or sour cream and fresh cilantro.
  • INGREDIENTS: