b'Kale Squash Soup Serves 91-2 lg Squash, your favorite2 Onionskind 2-3 Hot Peppers (to taste)8 Kale Leaves2-3 T GingerSoup / Salad 7 Garlic Cloves 2-3 T Miso Directions1.Peel and cut squash into 1-inch cubes2.Chop the garlic, onion, and hot peppers; put in a med pot3.Add 5 cups of water and bring to a boil4.Reduce heat to medium, add miso paste and squash, let cook until squash is tender, 15-20 minutes; you may need to add more water depending on size of squash5.Mash squash and add water to desired consistency 6.Continue to simmer 5-10 minutes 7.Tear kale leaves, add them to the soup and serveLentil Veggie Soup Serves 133 C prewashed Quinoa 2-3 cloves Garlic (to taste)3 C Lentils, dry 1 Zucchini3 med Tomatoes10 lg Kale Leaves2 CarrotsOnion 2 med sprigs Thyme C Miso PasteDirections1.Prior to cooking, soak lentils for 3+ hours; rinse and strain2.Bring about 10 cups water to a rolling boil in a large pot3.Add dried lentils and quinoa to boiling water, stirring occasionally 4.Finely chop the thyme, garlic, and onion, add them to the pot along with the miso paste and cover with lid for 20 minutes5.Finely chop the rest of the veggies (tomato, carrots, zucchini, and kale) add them to the pot, adding more water if needed 6.Turn heat to low, let simmer for 20 minutes or until lentils are tender20SUSTAINABLE GRINDS'