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1
Julienne the onion and saute in 1/2 tbsp olive oil with a pinch of salt until well caramelized.
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2
Cut unpeeled carrots and peeled butternut squash into 1/4 inch dice.
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3
Toss with 1/2 tbsp olive oil and pinch of salt.
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4
Spread on cookie sheet and roast at 400 degrees until starting to caramelize, about 12 minutes.
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5
Set aside.
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6
Cut spaghetti squash in half lengthwise and scoop out seeds.
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7
Place cut side down on foil lined sheet and roast at 400 degrees until very soft, about 30 minutes.
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8
when cool scoop from skin and set aside.
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9
Bring a gallon of water to boil and add 1/8 cup salt.
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10
Tear kale from tough stalks and discard stalks.
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11
Drop kale in boiling water and cook 15 minutes.
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12
Remove kale from boiling water and put in ice bath.
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13
Once cool make a ball and squeeze out all the water possible.
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14
Rough chop and set aside.
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15
Drain soaked beans and place in sauce pan with enough water to cover double.
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16
Bring to boil.
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17
Reduce to simmer and continue cooking till very tender.
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18
Remove from heat, add one tbsp salt and let sit for five minutes.
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19
Strain and discard water.
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20
Bring vegetable stock to boil.
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21
Add beans and all other veggies except spaghetti squash.
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22
Bring back to boil and divide between 8 bowls.
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23
Garnish with a small nest of spaghetti squash, drizzle with extra virgin olive oil and serve.
