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Vegan Acorn Squash Kale Soup

A super hearty, super healthy, super tasty Vegan Acorn Squash Kale Soup. Working with acorn squash takes a little work but it is worth it.
Course Lunch
Cuisine soup, vegan
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 people
Author Feed Your Soul Too


  • 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


  1. 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!

Recipe Notes