Vegan Curry Butternut Squash Soup With Kale Recipe

Ingredients

• 2 1/2 tablespoons olive oil
• 2 1/2 cups butternut squash, peeled and cut into 2-inch cubes
• Kosher salt and freshly ground black pepper
• 1 medium onion, thinly sliced (about 1 cup)
• 1 medium carrot, peeled and cut into rounds and quarters (about 3/4 cup)
• 1 orange or red bell pepper, deseeded and diced (about 3/4 cup)
• 1/2 tablespoon curry powder
• Pinch of dried red chili flakes
• 3/4 cup quinoa, washed and rinsed
• 4 cups homemade vegetable stock or store-bought low-sodium vegetable broth
• 2 cups curly kale, leaves cut into 1-inch ribbons and thick stems removed
• 2 tablespoons fresh juice from 1 lemon
• 1/4 cup toasted pepitas
• 1/2 cup fresh cilantro leaves

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