Acorn Squash Soup with Kale

Acorn Squash Soup with Kale

Recipe From: Maine EFNEP
Acorn Squash Soup with Kale makes the perfect fall dinner with seasonal produce. This nutritious soup is deal for cozy autumn evenings.

Ingredients 

  • 1 Tablespoon Oil Vegetable or canola
  • 1 teaspoon Garlic Minced
  • 1 Onion Medium, finely chopped
  • 5 cups Kale Washed, thick stems removed, leaves finely chopped
  • 4 cups Acorn Squash Puree About 2 medium squash or 2 (12 ounce) boxes frozen winter squash puree, thawed
  • 3 cups Chicken Broth Or vegetable broth
  • 1 teaspoon Ground Ginger
  • ¼ teaspoon Salt Or to taste
  • teaspoon Ground Black Pepper Or to taste
  • 4 strips Bacon Optional; cooked and cut into ½-inch pieces

Equipment

  • Large Saucepan
  • Stovetop
  • Oven
  • Baking Sheet

Instructions

  • If starting with whole squash, preheat oven to 375°F. (Skip to step 3 if using store-bought puree).
  • Cut squash in half, remove seeds, bake inverted for one hour. When cooled, mash with a potato masher or blend in a food processor.
  • Over medium-high heat, add oil into a large saucepan (at least 3 quart size).
  • Add minced garlic and onion, and cook until softened (about 4 to 5 minutes).
  • Add kale to the pot and cook until soft (3 to 4 minutes).
  • Add the squash puree and 3 cups of broth. Bring soup to a boil, more broth may be added to reach desired consistency. Add ground ginger, salt, and pepper to taste.
  • Serve soup topped with cooked and cut bacon if using.

Video

Notes

  • Recommend cooking bacon on a lined sheet pan in the oven according to the package directions.

Nutrition

Nutrition Facts
Acorn Squash Soup with Kale
Serving Size
 
1 cup
Amount per Serving
Calories
 
75
Calories from Fat 18
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Sodium
 
414
mg
18
%
Potassium
 
544
mg
16
%
Carbohydrates
 
13
g
4
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
3
g
6
%
Vitamin A
 
4443
IU
89
%
Vitamin C
 
65
mg
79
%
Calcium
 
96
mg
10
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Acorn Squash, Baked Squash, Barley Soup, Broth, Gluten Free, Ground Ginger, Kale, Onion, Soup, Squash Puree, Vegetarian