Recipe serves approximately 4-16 oz portions

Ingredients for 4 Servings:

• 2 tablespoons Olive Oil
• 1 medium Onion, diced (about 1 cup)
• 1/4 cup Tomato Paste
• 2 cups Water
• 1 cup Diced Tomatoes (canned or fresh)
• 1 cup Butternut Squash, diced
• 1/4 cup Kale, chopped
• 1/2 teaspoon Cumin Powder (adjust to taste)
• A pinch of Sea Salt (adjust to taste)
• A pinch of Black Pepper (adjust to taste)
• 1/4 teaspoon Dried Rosemary (adjust to taste)

Procedure for 4 Servings:

• In a large pot, heat the olive oil over medium heat.
• Add the diced onions and cook for about 5 minutes until they become soft and translucent.
• Add the cumin and cook for an additional 2 minutes until fragrant.
• Stir in salt, black pepper, and rosemary and the tomato paste. Cook until the tomato paste changes color from bright red to a rusty brownish red, which should take about 5-10 minutes.
• Add water and about 1/4 of the diced butternut squash. Cook for 10 minutes until the squash is tender.
• Use a blender or immersion blender to puree the soup until it's smooth.
• Add the diced tomatoes and cook for an additional 5 minutes.
• Stir in the kale and the remaining butternut squash and cook for about 5 minutes or until everything is tender.
• Check the temperature (should be above 185°F or 85°C).
• Turn off the heat and serve your Butternut Squash Ratatouille Soup.