The inspiration for this post comes from my wife’s grocery shopping. She bought a couple of different types of squash so I decided to make this Vegan Acorn Squash Kale Soup. I do not make a lot of soup because I do not normally think of it as a full meal. I really like the soups I make including these vegetable options – a BROCCOLI SOUP and this CURRY CARROT SOUP.
What exactly is an ACORN SQUASH? Thought of as a winter vegetable, it is from the same species as most summer squash. It is grown in North and Central America and was introduced to European settlers by Native Americans. It has a distinctive ridged exterior and a yellow orange flesh. The exterior is hard and the fruit is hard until cooked. So how do you cut it? Here is a YOUTUBE video to show you. Make sure you have a sharp knife. The exterior can be eaten if you wish. Since it is grown from seeds, the center is full of seeds which need to be removed when cut open.
So this Vegan Acorn Squash Kale Soup is not only tasty but it is super healthy. This recipe is chocked full of vegetables and notably a bunch of kale. Kale is widely considered a super food. Here is a link to valuable information on KALE and the site is a great resource in general on kale. The healing properties of the soup are also enhanced with garlic and ginger.
The cast of characters.
The building of the soup.
The Vegan Acorn Squash Kale Soup plated.
Vegan Acorn Squash Kale Soup
- 2 Whole Acorn Squash chopped
- 1 Whole Onion rough chop
- 2 Inches Fresh Ginger grated
- 3 Cloves Garlic minced
- 2 Tsp Hot Curry Powder
- 1/4 Tsp Fresh Nutmeg
- 2 Tsp Salt
- 2 Tsp Black Pepper
- 1 Tbsp Olive Oil
- 4 Cups Vegetable Broth
- 8 Ounces Bella Mushrooms
- 1 Bunch Kale rough chop
Place a Dutch oven over medium heat, and heat olive oil.
Add minced garlic, ginger and chopped onion. Cook about 5 minutes. Add hot curry powder, salt, pepper and nutmeg, and stir well about 1 minute.
Add acorn squash, and mix well. Cook about 5 minutes. Add vegetable broth and bring to boil. Once it boils, reduce to a simmer. Cover the pot lid, and simmer about 30 - 40 minutes until squash is soft. Let cool some.
Using a blender, puree in batches.
Return the soup to the Dutch oven. Add in the kale and the mushrooms. Cook for 2 - 3 minutes.
Serve and enjoy!