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1
To bake the squash, preheat oven to 375 degrees.
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2
Cut in half and place halves, cut side up, in a foil-lined, shallow baking dish and cover tightly with more foil.
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3
Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife.
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4
Scoop out and set aside.
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5
Heat about half the oil in a soup pot.
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6
Add the onion and saute over medium-low heat until golden, about 8 to 10 minutes.
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7
Add the apple, squash, broth and spices.
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8
Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes.
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9
Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot.
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10
Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed.
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11
Stir in the coconut milk and return the soup to a gentle simmer.
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12
Cook over low heat for 5 to 10 minutes, until well heated through.
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13
Season with salt and pepper.
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14
If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.
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15
Just before serving, heat the remaining oil in a large skillet.
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16
Add the red onions and saute over low heat until golden and soft.
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17
Meanwhile, strip the kale leaves off the stems and cut into thin shreds.
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18
Stir together with the onions in the skillet, adding just enough water to moisten the surface.
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19
Cover and cook over medium heat, stirring occasionally, until the kale is bright green and just tender, about 5 minutes.
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20
To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.
