1 small butternut squash, peeled, seeded and large-diced
1 large yellow or sweet onion, minced
2 medium potatoes, peeled, cooked and cubed
2 tsp. fresh garlic, minced
2 tbsp. unsalted butter
1/4 tsp. dried thyme
1/4 tsp. dried rosemary
1/8 tsp. dried oregano
1 small lemon, juiced
4 cups chicken or vegetable stock
To taste kosher salt and freshly-ground black pepper
1 1/2 cups baby kale leaves or spinach
Directions:
Heat the olive oil in a heavy-bottomed stockpot over medium heat until shimmering. Add the butternut squash and cook, turning occasionally, until just beginning to caramelize and soften, about 4 to 5 minutes. Transfer the butternut squash to a plate.
Add the onion to the pot and cook, stirring occasionally, until soft, translucent and just beginning to brown. Add the garlic, and cook for another minute or two. Add the butter and, as it melts, stir in the herbs. Let cook for another minute or two until the onions are lightly golden.
Add the butternut squash back to the pot, along with the lemon juice and stock, and stir to combine. Cover, and bring the stock just to a boil; turn the heat down to low, and let simmer uncovered for about 15 minutes.
Season with salt and pepper, to taste. Add the potatoes and kale leaves, and continue to simmer until warmed through, about 3 to 5 minutes. If using spinach, add right before serving.
