• 1 box Dr. Praeger’s kale puffs
  • 4 cups butternut squash cubes
  • 2 apples, halved
  • 1 onion, cut into chunks
  • 3 cloves garlic, peeled
  • 2 Tbsp. avocado oil
  • 1 tsp. dried thyme
  • ¼ tsp. dried sage
  • ¼ Tsp. nutmeg
  • ½ tsp. sea salt
  • ½ tsp. black pepper
  • 2 cups vegetable broth
  • ½ tsp. chili pepper, for garnish
  • ¼ cup fresh sprouts, for garnish


Serves: 4
Cook Time: 40 minutes

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Add butternut squash cubes, apples, onion, and garlic to a large baking tray lined with parchment paper. Drizzle with avocado oil and season with sea salt and pepper.
  3. Roast vegetables for 25-35 minutes, or until squash is golden and tender. Remove from oven and let cool slightly.
  4. Increase oven heat to 450 degrees Fahrenheit and cook Dr. Praeger’s kale puffs according to package directions.
  5. While Dr. Praeger’s puffs cook, prepare soup. Either use a high-speed blender with capable soup-making function, or a large pot an immersion blender, and add all ingredients (roasted butternut squash, apple, onion, garlic, thyme, sage, nutmeg, black pepper, and vegetable broth).
  6. Blend on high until smooth and creamy.
  7. Divide soup into bowls and top with puffs, sprouts, and chili pepper flakes, if desired. Enjoy!