I referenced this soup in my Christmas Eve post.  It's a recipe without measurements, one of those recipes where you cut and toss and roast and pull it all together when it tastes right to you.  I'm a big fan of texture (why I really don't care for pudding) and so I love the way the kale and chickpeas crunch in your mouth against the silken texture of the soup base.

I make a lot of butternut squash soup here because the squash comes already peeled and cut and it's really inexpensive.  Sans the decadence of chorizo in this version of it, it's a really healthy lunch option.  I'll make a pot of it and have lunch for the work week.  But add in these extras and I feel like I'm eating something brand new and worthy of dinner fare.

Butternut Squash Soup with Chickpeas, Chorizo and Kale

Butternut Squash, peeled and diced

White onion, cut into wedges

Spread these two ingredients on a large baking sheet.  Toss with olive oil and roast at 400 for about 40 minutes (time will depend on the size of your pieces) or until tender and caramelized.  Stir at least once in the middle.

In a dutch oven or large pot, place a Tbs of olive oil and add minced garlic.  Cook for just one minute.  Then add chicken stock, and roasted squash and onions.  Add salt, pepper, nutmeg, and curry powder to taste.  Bring to a boil and let simmer 15 minutes.  Using an immersion blender, blend soup until smooth (or put in a blender if you don't have the immersion version and then back into the pot to reheat).  

Meanwhile, in a saucepan on high, add a Tbs. of olive oil and then add chickpeas.  Let fry slightly.  Then add chorizo and cook both together for about 5-7 minutes.  Finally add chopped kale to the skillet.  When the kale is wilted, remove it from the heat.  

Ladle soup into bowls and serve each with a garnish of the chickpeas, chorizo and kale.