Butternut Squash Soup and Salad

Roast squash at 400°F for 25 min. 2. While squash is roasting, mix together tahini and lemon juice for dressing. 3. Massage kale with dressing. Top kale salad with edamame, quinoa, chickpeas, seeds. 4. Once squash is roasted, take while still hot and blend with broth, soy milk, turmeric until smooth. Optional, top with more pepitas. 5. Serve soup alongside salad.