1 large butternut squash (about 1-½ pounds) 2 tablespoons olive oil, divided 1 large yellow onion, chopped 1 medium apple, peeled and diced 2 cups vegetable broth 2 teaspoons curry powder 2 teaspoons grated fresh ginger ⅛ teaspoon ground nutmeg Salt and freshly ground pepper, to taste 1 14-ounce can light coconut milk 2 medium red onions, quartered and thinly sliced 1 bunch kale, destemmed and cut into thin strips

1. Preheat oven to 375 degrees and prepare a foil-lined, shallow baking dish. Cut squash in half and place halves cut-sides up on baking dish. Bake for 30 to 50 minutes until squash is easily pierced with a knife. Remove from oven, allow to cool, and scoop out pulp and seeds. Set aside.

2. In a soup pot over medium-low heat, heat 1 tablespoon oil. Add onion and sauté until golden, about 8 to 10 minutes. Add squash, apple, broth, curry powder, ginger, nutmeg, salt, and pepper and bring to a steady simmer, then cover and simmer gently until apples are tender, about 10 minutes. Use an immersion blender to pureé soup, or, using a slotted spoon, transfer apple and squash to food processor and pureé, then transfer back to soup pot.

3. Stir in coconut milk. Return soup to gentle simmer, then reduce heat to low and cook for 5 to 10 minutes until heated through. Add more salt and pepper if needed.

4. In a large skillet over low heat, heat remaining 1 tablespoon olive oil. Add red onion and sauté until golden. Add kale, increase heat to medium, cover, and cook for 5 minutes, stirring occasionally, until kale is bright green. Serve soup in bowls with kale and onion mixture on top.

More all-star Thanksgiving sides:

Cornmeal Buttermilk Biscuits

Herbed Cream Collards