Creamy Acorn Squash Soup with Kale
There are so many different kinds of squash out there that are so good for you. They are loaded with vitamins, minerals, and antioxidants. See my previous post on Winter Squash for all the details.
I love making soups this time of year. They are usually pretty easy and they are great to warm you up on a cold winter day. Soups also are great left over. I really enjoyed taking this to work a couple of times for a yummy lunch!
Note that in the following recipe I used 1 acorn squash. Feel free to use 2-3 acorn squashes, depending on their size, and omit the canned butternut squash if you prefer. You could also use all canned pumpkin or butternut squash and save yourself the step of cleaning and roasting the acorn squash. I used the canned butternut squash for 2 reasons. Butternut is higher in beta carotene than acorn squash, and I only had 1 acorn squash on hand :-).
Creamy Acorn Squash Soup with Kale Recipe
- 4 strips bacon, 4 ounces, cut crosswise into 1/2-inch pieces (preferably nitrate free bacon)-optional
- 1 teaspoon olive oil
- 1 medium onion, finely chopped
- 1/2 pound kale, thick stems removed, leaves finely chopped (about 8 cups)
- 1 can butternut squash or canned pumpkin (not pumpkin mix)
- 1 quart chicken or vegetable stock
- 1 acorn squash
- Coarse salt and ground pepper
- Preheat oven to 400 degrees
- Cut acorn squash in half and clean out seeds by scraping with a spoon.
- Roast squash on a baking sheet for 15-20 minutes.
- Cook bacon and set aside.
- Heat a large pot and olive oil over medium heat. Sauté onion and cook until 2-3 minutes until softened. Add the kale and cook for another 2-3 minutes.
- Scrap squash from skin and process in a food processor to make a puree. Add some stock to make a smooth paste.
- Add squash puree, canned squash, and chicken or vegetable stock to the pot. Bring the mixture to a boil. Season generously with salt and pepper.
- Serve garnished with bacon