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.
- 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
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
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.