Curried Squash Soup

This soup is a hit every time...with kids and adults! It's also vegetarian and dairy free, so it suits a wide range of dietary limitations.

4 lbs. butternut squash, peeled and cubed
2 large red bell peppers, seeded and rough chopped
1 head of cauliflower, rough chopped
1 can coconut milk
1 bunch of kale, washed, de-stemmed, and finely chopped
curry powder to taste (I use 4T)
salt to taste
dash of cinnamon or nutmeg
water as needed

Place butternut squash, red bell peppers, and cauliflower in large stock pot and cover with 2 cups of water. Cover pot and steam veggies on medium heat until all are tender, about 10 minutes. Remove veggies from pot and puree, adding water as needed. Return veggies to pot and add coconut milk, seasonings, and kale. Simmer soup on low for 20 minutes, adjusting seasonings as desired. Add water if needed. This soup is a great excuse to eat lots of crusty French bread! It is also delicious sprinkled with shredded parmesan cheese.