INGREDIENTS
2 tbsps
extra virgin olive oil
1 medium
onion
3
celery stalks
3
carrots
3 cloves
garlic
1 small
butternut squash
1/2 tsp
all spice
1/2 tsp
cayenne
1/4 tsp
sea salt
1/2 tsp
black pepper
1/2 tsp
dried thyme
1/2 tsp
dried rosemary
1 L
vegetable broth
796 mls
canned tomatoes
2 cups
kale