Butternut Squash, Carrots, Celery, Garlic, Kale, Leeks, Parsley, Red Onions, Sweet Potato


Sautee minced garlic clove, chopped leeks or onions, grated ginger, diced carrot, celery, sweet potato and butternut squash with oil in a pot. Season with s&p. Add broth. Let it boil till vegetables are tender. Puree mixture with immersion blender. Add more stock to thin the soup a little. Return to heat and add coconut milk. Simmer for 5 minutes. Sprinkle with chopped parsley and stir.
For topping, soak thinly sliced red onion in lemon juice. Then massage thinly slice kale leaves with garlic oil. 
Ladle soup in bowl, top with garlic kale and lemon onion.