• Preheat oven to 350°F (176°C) and line a baking sheet with baking paper. Using a sharp knife, cut butternut squash in half lengthwise. Scrape out all of the seeds and strings and place the halves face down on the baking paper.
• Bake for 45 to 50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then scrape out the flesh using a spoon. Set aside.
• Heat 1 tablespoon of olive oil in a large saucepan or pot. Add the diced onion and minced garlic, and cook for 2 to 3 minutes until slightly browned and translucent. Reduce the heat to medium high and add the remaining ingredients, including butternut squash. Bring to a simmer.
• Transfer the soup to a blender or use an immersion blender to puree the soup. Pour the soup back into the pot.
• Continue cooking over medium-low heat for 5 to 10 minutes. Serve as is, with crusty bread, or Kale Topping (see below).

Kale Topping

• In a small skillet over medium heat, dry toast sesame seeds for 2 to 3 minutes, stirring frequently until slightly golden brown. Remove from pan and set aside.
• To the still hot pan, add olive oil and garlic, and sauté until golden brown, for about 2 minutes. Add kale and toss, then cover to steam. Cook for another few minutes until kale is wilted and then add the toasted sesame seeds back in.