INGREDIENTS
1 1/2 cups
Butternut squash
1 cup
Carrots
1/2 cup
Celery
1 cup
Cremini mushrooms
2 cloves
Garlic
3 cups
Kale, firm packed leaves
1 cup
Sweet onion, fine
1 14 ounce can
Tomatoes, fire-roasted
1 1/2 cups
Yukon gold potatoes
5 cups
Chicken stock, homemade
1 tsp
Italian seasoning blend
1 tsp
Sea salt
1 tbsp
Olive oil
1 tbsp
Ghee