Spicy Acorn Squash and Kale Soup is a heartwarming culinary creation that originates from the rich tapestry of American fall cuisine. This dish is a comforting amalgamation of soft, sweet acorn squash and hearty, nutrient-rich kale, simmered in a broth that’s gently spiced with cayenne pepper. Each ingredient contributes to a symphony of flavors that make this soup much more than just a meal; it’s a soothing embrace on a chilly evening.
Kale is a nutrition superstar due to the amounts of vitamins A, B6, C, K, folate, fiber, carotenoids and manganese it contains. One cup of raw kale has just 20 calories.
mayo clinic
Kale Soup Acorn Squash Ingredients:
- Autumnal Acorn Squash: The centerpiece of the dish, lending its sweet, nutty flavor.
- Kale Patch: Adds vibrant color, texture, and a wealth of vitamins.
- Onion Base: Forms the foundational flavor base.
- Spicy Touch: A dash of cayenne pepper to add a little heat.
- Garlic Notes: Pulls all the flavors together with its aromatic presence.
- Broth Foundation: Vegetable broth that envelops everything in a delicious embrace.
Preparation Steps
- Aromatic Activation: Begin by sautéing onions and garlic in olive oil until they’re translucent and fragrant.
- Spice Infusion: Introduce cayenne pepper to the pot, allowing the spice to bloom and release its fiery flavor.
- Squash and Kale Mix-In: Add the cubed acorn squash and chopped kale, stirring to coat them in the spicy mix.
- Broth Introduction: Pour in the vegetable broth and bring the mixture to a boil before reducing to a simmer.
- Gentle Simmer: Let the soup bubble gently until the squash is tender and the kale is perfectly wilted.
Additional Tips for Kale Soup Acorn Squash
- This Spicy Acorn Squash and Kale Soup recipe brings together the essence of fall with its rich flavors and heartwarming ingredients.
- The dish combines the sweetness of acorn squash with the earthy notes of kale, creating a nutritious and comforting soup that is perfect for chilly evenings.
- To enhance this soup, consider adding carrots or potatoes for extra heartiness, and serve it with crusty bread or a light salad for a complete meal experience.
- Leftovers of this soup can be stored in the refrigerator for up to 3 days, allowing the flavors to meld even further for a delicious next-day meal.
- Heat olive oil before adding aromatics for better flavor infusion.
- Ensure to peel the acorn squash thoroughly to avoid any tough bits in your soup.
- This Spicy Acorn Squash and Kale Soup is perfect for cozy nights in or as a starter for a fall dinner party.
- Ideal for healthy eating enthusiasts looking for a comforting yet nutritious meal option
Spicy Acorn Squash and Kale Soup
4
bowls15
minutes45
minutes150
kcal2
hours3
hoursDive into the flavors of fall with our Spicy Acorn Squash and Kale Soup! This heartwarming dish combines the sweetness of acorn squash with the nutritious punch of kale, enhanced by a spicy kick of cayenne pepper. Perfect for chilly evenings, this soup is not only comforting but packed with vitamins and minerals. It’s a gourmet delight that proves healthy eating can be irresistibly delicious!
Ingredients
1 medium Acorn Squash peeled and cubed
5 cups Tuscan Kale roughly chopped
2 tablespoons Olive Oil
1 large Onion diced
2 teaspoons Garlic minced
1 teaspoon Ginger minced
1 teaspoon Nutmeg ground
1/4 teaspoon Cayenne Pepper
4 cups Vegetable Broth
Salt to taste
Black Pepper to taste
Directions
- Heat Preparation – In a large pot over medium heat, warm the olive oil.
- Aromatics Sauteing – Add the garlic, ginger, and onion to the pot. Cook for about 5 minutes until the onions are translucent.
- Spicing Up – Stir in the cayenne pepper and nutmeg and cook for another minute to release their flavors.
- Adding Greens and Squash – Mix in the kale and acorn squash cubes. Cook for an additional 5 minutes.
- Broth Introduction – Pour in the vegetable broth and bring the mixture to a boil.
- Simmering – Once boiling, reduce heat to low and cover the pot. Let it simmer for about 40 minutes until the squash is tender.
- Cooling Down – Remove from heat and allow the soup to cool for about 1-2 hours.
- Blending – Puree the soup in a blender until smooth.
- Reheating – Return the blended soup to the pot and reheat before serving.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- blender
Nutrition Facts
- Calories: 150kcal
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 500mg
- Carbohydrates: 18g
- Fiber: 4g
- Sugar: 3g
- Protein: 3g
- Vitamin A: 35IU
- Vitamin C: 60mg
- Calcium: 10mg
- Iron: 15mg
FAQ
What type of kale is best for this soup?
Curly kale or Tuscan kale (also known as lacinato or dinosaur kale) work best for this recipe. These varieties are hearty enough to hold up in the simmering process and add a lovely texture and flavor to the soup.
Can I use frozen kale instead of fresh?
Yes, you can use frozen kale. It’s a convenient option and doesn’t require chopping. Just make sure to thaw and drain it well before adding it to the soup to avoid excess water.
Is there a substitute for acorn squash?
Butternut squash or kabocha squash are excellent substitutes for acorn squash. They have similar textures and sweet flavors that blend well with the spicy and savory elements of the soup.
How can I make this soup creamier?
For a creamier texture, consider blending part of the soup once the vegetables are cooked. You can also add a splash of coconut milk or cream at the end of cooking for a richer, smoother consistency.
What if I don’t like spicy food?
You can easily adjust the heat level by reducing or omitting the cayenne pepper. The soup will still be delicious with the natural flavors of the vegetables and herbs.
Can I make this soup vegan?
The soup is naturally vegan as long as you use vegetable broth. Just ensure that all other ingredients, such as the broth, are certified vegan.
How long does this soup keep in the refrigerator?
The soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat it on the stove or in the microwave when ready to serve.
