Squash and Kale Soup

1 	butternut squash (about 4 cups peeled and cubed)	
6 	cups water or stock
1 	teaspoon salt
2 	leeks	
½ 	teaspoon pepper
1 	bunch curly kale	
	whole nutmeg for grating
1 	tablespoon butter	
	roasted seeds for garnish 
1 	tablespoon olive oil

Clean and slice the leeks in half rounds and saute them in the bottom of your soup pot in the olive oil and butter until soft. Add the cubed squash and continue to saute for a few minutes. Add the water (for richer-tasting soup, use chicken or vegetable stock), salt and pepper. Bring to a boil and then turn down to simmer, covered, for 20-30 minutes until squash is soft and soupy yet retains some of the chunky texture.
Chop, or tear the kale leaves into small pieces and stir into the soup, cooking for another 5-10 minutes. 

The kale should be tender and a vibrant darker green. Grate the fresh nutmeg into the soup Serve the soup garnished with dry-roasted pignoli, pumpkin or squash seeds.

WSJ