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Kale Soup with Acorn Squash

11/01/2013

Kale Soup with Acorn Squash

 

I’m a soup lover! Especially, when weather is getting cold, I’m craving for soup. Today, I would like to share my kale soup with acorn squash recipe. It has a fall taste from acorn squash, and it gives you little spicy kick with cayenne pepper. Most importantly, it is really a healthy soup. Kale is one of the healthiest vegetables. It’s a good source of dietary fiber, protein, thiamine, riboflavin, folate, iron, magnesium, vitamins A, C, K, and B6, as well as calcium, potassium, copper, and manganese. I thought this list would never end!

 

Sounds so healthy, right? There is a common misconception that healthy food is not delicious, but believe me this soup is yummy! Enjoy!

Kale Soup with Acorn Squash

Things you need

  • 1 chopped squash
  • 5 cups of chopped tuscan kale
  • 2 TBS olive oil
  • 1 medium size onion
  • 2 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp nutmeg
  • 1/4 tsp cayenne pepper
  • 4 cups of vegetable broth
  • Salt and pepper to taste

Directions

  • Place a pot over medium heat, and heat olive oil.
  • Add minced garlic, ginger and chopped onion. Cook about 5 minutes.
  • Add cayenne pepper and nutmeg, and stir well about 1 minute.
  • Add Kale and chopped acorn squash, and mix well. Cook about 5 minutes.
  • Add vegetable broth and bring to boil.
  • Once it boils, reduce heat to low. Cover the pot lid, and simmer about 40 minutes (Until squash is well cooked).
  • Remove the pot from the heat, and open the pot lid.
  • Let the soup cool down (about 1-2 hours).
  • Use blender, grind the soup.
  • Transfer the grounded soup to a pot and warm before serving.

 

Kale Soup with Acorn Squash

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