Cut squash into quarters and remove seeds. Steam for about 5 minutes until soft. Scoop out the flesh into a high-speed blender (I use a Vitamix) or into a deep bowl if using a hand blender.
Add the almond butter, curry, salt, and kelp, if using. An estimated amount of each to start with is 1-2 tablespoons of almond butter, 1 teaspoon (or a few shakes) of curry, and a pinch of salt. Blend again, taste, and add more if needed.
Add to a saucepan and heat, or if using a Vitamix, simply blend on high for several minutes until hot. Pour in a bowl and top with the croutons and kale (found below), additional almond butter, and a sprinkle of kelp granules. Enjoy!
While the squash is steaming, cube the bread into desired size. Toss with just enough coconut oil to evenly coat. Lay on a baking sheet and sprinkle with garlic powder, dried oregano, and salt. Bake on 375°F for 5-10 minutes or until golden brown. Remove and let cool.
Roughly chop as much kale as you'd like. Heat a skillet on medium with a small amount of coconut oil, just enough to coat the pan. Add the kale and a pinch of salt. Saute for just about 1 minute or until slightly wilted.