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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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7 thoughts on “Kale Soup with Acorn Squash

  1. So, I made your soup last night. It was good, but looked nothing like the picture. Very very green. Did you really only put in one cup of squash? Also, in the recipe you don’t mention when to saute the onions. I did it in the beginning…which I imagine is correct….Can you give me a hint about what I might have done wrong?

    Thanks!

    • Caroline, the recipe indicates “1 chopped squash”, so one full squash, not one cup! It will definitely more yellow than green. You are right for the onions, I forgot it in the directions and I just added it in the recipe above. It is now: Add minced garlic, ginger and chopped onion. Cook about 5 minutes. I hope you’ll like it better this way!

      Thanks a lot!

  2. Is there a reason to let the soup sit for 1-2 hours besides cooling down? I have an immersion blender, so I’d rather not take that time unless it is needed for some other reason.

    • I only let it cool down to protect my blender, because I was worried that the hot soup may damage the container. If you are using an immersion blender in the pot, it should probably be fine!

  3. I fallowed the instructions yet my soup was very green , my idea of a cup of kale must not be the same . I think ounces or grams would be better. It still tastes good and I might buy another squash and add it , maybe a yam as well because my grand children won’t eat the green stuff and I could be eating it for days

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