1 medium bunch kale, stalks removed and leaves torn into large, bite-sized pieces
3 tablespoons chopped fresh parsley
6-7 leaves fresh sage
½ teaspoon turmeric
½ teaspoon smoked paprika
¼ teaspoon cardamom
Optional: sour cream
Preheat oven to 350 F
Peel squash and cut into quarters, lengthwise; remove seeds, and cut into chunks about ¾” – 1” thick. Place on cookie sheet in a single layer.
Cut a medium onion into large chunks and scatter among the squash chunks.
Drizzle with olive oil, stirring to coat everything. Season generously with salt and pepper. Place on middle rack of the oven. Stir every 10 minutes to avoid burning. *** After 20 minutes, increase temperature to 425F.
In a large dutch oven or saucepan, bring the broth to a simmer.
While the broth is coming to a simmer and the squash is roasting, prepare the shallot and garlic. When the squash is beginning to soften but not completely cooked through (after about 30 minutes), add the shallot and garlic to the pan and continue roasting for an additional 15 minutes.
Remove the stock from the heat and add the squash, onions, and garlic. Blend with an immersion blender. Return to a simmer and add the kale, chopped parsley, sage, and sprig of thyme. Add the turmeric, smoked paprika, and cardamom. Simmer, uncovered, for 20 minutes until kale is fully cooked.
Add salt, if necessary and serve immediately, with a dollop of sour cream, if desired.