Hearty, comforting soup full of nutritious vegetables with a creamy, delicious flavor. If you don't love cauliflower, you will now.
Place olive oil in the bottom of a large stock pot and add onions and celery.
Sweat on low heat until translucent.
Add squash, stock, thyme, and salt and pepper.
Cook until squash is fork tender.
Add cauliflower and cook until tender.
Using an immersion blender, process soup until partially smooth, but still has some chunks remaining.
Add kale and cook until wilted.
If you don’t have an immersion blender, place about two cups at a time in the blender and pulse. Be super careful with hot liquids in the blender, cover the top with a towel before you turn it on in case it comes out.