Roasted Acorn Squash, Sweet Potato & Kale Soup (Vegan Optional)

Acorn Squash Soup

I know, I know – it’s the second squash soup recipe I post in the matter of a single months. But I’m a hostage of my own children – all they want to eat it squash! Little weirdos! 

Yes, thanks to my picky toddlers who only eat dishes containing quinoa, sweet potato or any variety of pumpkin and squash, I opened a whole world of cooking and flavors that I somehow bypassed before.  My sweet potato and squash dealing skill seriously excelled in the last 6 months, or since I got sick and tired of classical versions of sweet potato bisque and butternut squash soup.

I made this soup for the first time a few weeks ago, exclusively for the boys, thinking that Val won’t like it. I pureed it in a blender and froze some portion of it for later, as I usually do with everything I cook for kids. But when Val was feeding the boys during one of the dinners, he tried the soup and asked why don’t we eat stuff like that. And now we do. Only I cook a large pot of it and puree half of it for the boys and leave the other half chunky and leafy for us.

It is a perfect winter soup with rich textures, warmth of indian spice and all the goodness that kale has got to offer.

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Ingredients:

  • 2 small acorn squash
  • 3 large sweet potato
  • 3 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 2 teaspoons tandoori masala
  • 2 teaspoons fresh ginger, grated
  • 5 cups chicken stock (or vegetable stock, for vegan option)
  • 6-7 kale leaves, ribs removed and chopped
  • 3/4 cup lite coconut milk
  • Salt and pepper, to taste
Directions:

Preheat oven 400 degrees F.

Wash acorn squash, cut in half and scoop out seeds and guts. Rub the cut side with 1 tablespoon of olive oil, season with salt and pepper and place on the baking sheet, cut side up.

Wash sweet potato and cut in half lengthwise. Rub the cut side with 1 tablespoon of olive oil, season with salt and pepper and place on the baking sheet, along with squash, but cut side down.

Place the baking sheet in hot oven and bake for about 40-45 minutes, or until squash and potatoes are fork tender. Once done, take out of the oven and set aside, until cool enough to handle

Acorn Squash Soup Collage

In a large soup pot, heat the remaining tablespoon of oil over medium-high heat. Add tandoori masala and grated ginger and cook for a minute or until fragrant. 

Add chopped onion and cook stirring occasionally until soft and translucent.
Once onions are ready, turn the heat down to low. Using a spoon, scoop the flesh out of squash and potatoes into the pot, leaving the skins behind. 
Gradually, start adding chicken (or vegetable stock) into the pot while breaking down large pieces of squash and potato with a spatula. Stir everything well to combine. 
Turn the heat up to medium and bring the soup to a slow boil while stirring occasionally. Once boiling, add chopped kale and stir to combine. Continue stirring until the kale turns bright green.
Stir in coconut milk and turn the heat down.
Adjust salt and pepper to taste.
Serve hot with a pinch of cayenne pepper (optional).

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Acorn Squash Soup (2)

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