Acorn Squash Soup With Roasted Kale Chips And Pine Nuts

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Nutrition per serving    (USDA % daily values)
CAL
230
FAT
50%
CHOL
1%
SOD
14%

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Ingredients for 6 servings

2 small-medium acorn squashes

3-4 leaves kale, thick stems trimmed and chopped to 2-inch pieces

2-3 tablespoons olive oil

1 cup vegetable stock

1/2 cup whole milk or half-and-half

sprinkle of sea salt or coarse kosher salt

pinch of nutmeg (optional)

about 1/2 cup pine nuts

salt and pepper to taste

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