Acorn Squash Soup with Kale

Course Soup

Cuisine American

Keyword Acorn Squash, Baked Squash, Barley Soup, Broth, Gluten Free, Ground Ginger, Kale, Onion, Soup, Squash Puree, Vegetarian

Dietary Need Gluten Free, Vegetarian

Cooking Method Stovetop

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 75kcal

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
⅛ teaspoon Ground Black Pepper Or to taste
4 strips Bacon Optional; cooked and cut into ½-inch pieces

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.

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