Here is the Expermental Soup Recipe

It tuned out Great! Try it you'll like it! (we did not use the olives)

Squash, Kale, & White Bean Soup
serves 6-7
1 yellow onion
1 large butternut squash (peeled & seeded chopped into 1" pieces)
1 red pepper(Chopped into 1" pieces)
4-6 cups of stock
1 large head kale (devined and chopped)
2 cups cooked white beans
1 cup kalamata olives
fresh sage



1. Saute chopped onion in olive oil. Use a heavy bottomed soup pot.
2. Add chopped butternut squash. Saute over medium heat 10-15 minutes.
3. Add chopped red bell pepper &/or whole fresh corn kernels. Saute 2
minutes.
4. Add enough stock to cover vegetables. Add more for thinner soup.
5. Cook until squash is done 30 minutes.
6. Add finely chopped kale. Add a lot, it will cook down.
7. Just before serving. Add cooked white beans. Add pitted & halfed
kalamata olives.
8. Sprinkle with parmesan or fresh goat cheese.