Before the family heads out for trick-or-treating on Halloween, here’s a healthy recipe to warm the soul and power kids (and adults) through the night.

Ingredients:

• 1 leek
• 2 carrots peeled
• 2 stalks celery
• 3 cloves of garlic
• 2 packages of baby portobella mushrooms
• Package of peeled and cubed butternut squash
• 2 cartons of chicken or veggie stock
• Black Kale
• Few sprigs of fresh thyme
• 2 bay leaves
• ½ Cup black wild rice
• Parmesan rind
• Heavy Cream

Instructions:

• Chop off the dark green stems of the leeks and the bottom root, slice them in half length-wise then chop.
• Chop carrot, celery and garlic.
• Clean mushrooms with damp towel and slice.
• Add 1 pat of butter and drizzle of olive oil into a heavy pot or dutch oven.
• Add carrots, leeks, celery, garlic, pinch of salt and sautee until soft.
• Add mushrooms, ¾ container of cubed butternut squash (reserving some squash for later)pinch of salt, 1 ½ cartons of stock, fresh thyme, bay leaves, wild rice and parmesan rind to soup and cook for 20 mins.
• Add the remainder of cubed butternut squash into a sauce pan and boil down with ½ cup of chicken or veggie stock.
• Once butternut is boiled down, add to blender and puree.
• Pour it into your soup.
• Strip the leaves from the stem of the black kale and cut into ribbons.
• Add chopped kale to soup, give it a stir and cook for another 20 mins.
• Add a splash of heavy cream with 5 minutes remaining.
• Serve in a bowl with sprinkle of parmesan cheese, drizzle of olive oil, salt and pepper.
• Enjoy!