Roasted Butternut Squash Tomato Soup with Crispy Kale

Preheat the oven to 425 degrees F.

Peel and chop the butternut squash into cubes. Add the cubes to a parchment-lined baking sheet along with the onion cut in half and 2 cloves of garlic. Drizzle with olive oil, and sprinkle with salt and pepper.

Place the whole tomatoes on a separate baking sheet.

Roast the butternut squash, onion, garlic, and tomatoes in the oven at the same time for 25-30 minutes.

Meanwhile, add to a blender the vegetable broth, plant milk, tomato paste, smoked paprika, and nutritional yeast. Set aside.

To make the crispy kale, chop the kale and add it to a skillet, drizzle with olive oil, sprinkle with salt and sauté the kale over medium heat until it starts to crisp, tossing occasionally. Set aside.

Toast the pumpkin seeds by adding 1/3 cup raw pumpkin seeds to a dry skillet and toasting over medium heat, tossing frequently to avoid burning, until they start to turn golden brown. Place the seeds into a bowl and set aside.

When the veggies are done roasting, peel the skins off the tomatoes (optional for a smoother soup), and add the tomatoes along with the butternut squash, onion, and garlic to the blender. Blend until smooth, adding salt and pepper to taste.