A little slice of Autumn in a bowl.
Preheat oven to 450° and put the baking sheet in oven to heat up.
Cut futsu squash in half and remove seeds.
Cut each half into 1 inch thick slices.
Chop fresh sage and mix into 1 tbsp of olive oil.
When the oven is preheated, brush both sides of futsu squash slices and place on baking sheet and put in the oven.
Set a 30-minute timer, flipping squash slices halfway through. While the squash is cooking prepare the rest of the soup.
Melt 1 tbsp of olive oil and 1 tbsp of ghee in pot.
Add chopped onion and minced garlic to pot.
Saute over medium heat until fragrant and onions are becoming soft and translucent. Make sure not to burn the garlic!
Stir in 1/2 tsp of turmeric with the onions and garlic.
Add 4 cups of water and bring to a boil.
Add in the thinly sliced sweet potato. Let the sweet potatoes boil in the broth for about 15 minutes or until soft.
Turn heat to low and let the soup simmer.
When squash is done, take them out of the oven and let cool.
Remove the skins and add the squash to the pot.
Turn heat to high and cook for another 5 minutes to let the flavours meld together.
Pour in coconut milk, leaving 1/4 cup out for garnish.
Using a hand blender, blend the soup until smooth. If it's too thick add some boiling water - this is completely your preference!
Ladle soup into bowls and drizzle remaining coconut milk over soup and top off with kale chips.
Heat coconut oil in frying pan over medium-high heat.
Once ready (add a drop of water in the pan, if it sizzles it's ready!), in batches lay your kale pieces in oil to fry. Step back as the oil will start to sizzle and splatter like crazy once you put the kale leaves in. I use an extra long set of tongs for this!
You will know they are done once the sizzling stops and they become somewhat translucent.
Carefully remove kale pieces, lay them on a paper towel-lined plate and lightly salt them.
Repeat until all kale is cooking into chips.