Heat 2 sweet dumpling squash in microwave for 2 minutes, or on stovetop in 1 inch of water until tender enough to skin. Cut in half and remove seeds, pulp, and skin. Cube 3 medium russet potatoes. Finely dice 1/2 cup bunching onions, 1/2 cup celery stems and greens, 1/2 cup fennel bulb and stem, and 1 clove of garlic.

 

In a large stock pot or Dutch oven heat 3 tbsp olive oil. Saute the diced onion, celery, fennel, and garlic over low heat for about 5 minutes until fragrant, stirring frequently. Add 1 lb of a mix of button and portobello mushrooms and 1/4 cup vegetable stock. Cook on medium high until the liquid is reduced. Add 2 tbsp of mixed and finely chopped thyme, winter savory, and oregano, and allow to cook for several minutes. Deglaze with 1/2 cup of red wine or vegetable stock. After a few minutes add 4 cubed roma tomatoes, 1 8oz can of tomato sauce, and 3 cups of vegetable broth. Add 2 celery ribs, chopped, 3 potatoes, cubed, 2 sweet dumpling squash, cubed, and 1 tbsp balsamic vinegar, salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 30-40 minutes, stirring occasionally until all vegetables are tender. With 5 minutes remaining add 1/2 cup thinly ribboned kale.