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
- 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.