Roasted Butternut Squash, Kale, and Lemon Soup Recipe

Ingredients (10)

• 4 tablespoons olive oil
• 1 butternut squash, peeled, seeds removed, chopped into 3/4-inch pieces
• 1 medium onion, chopped (about 1 cup)
• 1 red bell pepper
• Kosher salt
• 1 bunch kale, ends trimmed, leaves roughly chopped
• 1 lemon, quartered
• 2 medium garlic cloves
• 3 cups homemade or store-bought low sodium vegetable or chicken stock
• Smoked hot paprika to taste