Acorn Squash Soup with Kale
Nourish your body with our Acorn Squash Soup enriched with nutrient-packed kale, offering a hearty dose of vitamins A and C, along with fiber and antioxidants—a wholesome and satisfying dish to support your overall well-being.
Ingredients
- 1 tablespoon oil (canola, olive, or vegetable)
- 2 teaspoons garlic, minced
- 1 medium onion, finely chopped
- 5 cups kale, finely chopped
- 4 cups acorn squash puree (1 medium squash is about 2 cups of pureed squash)
- 3 cups broth (chicken or vegetable)
- 1 teaspoon ground ginger
- ¼ teaspoon salt or to taste
- ⅛ teaspoon pepper or to taste
- 4 strips bacon, cooked and then cut into ½-inch pieces (optional)
Instructions
- Clean the kitchen area and wash hands with soap and water.
- Gently rub kale under cold running water and remove thick stems before finely chopping.
- Over medium-high heat, add oil into a large saucepan (at least 3 quart size).
- Add minced garlic and onion. Cook until softened, about 4 to 5 minutes.
- Add kale to the pot and cook until soft, about 3 to 4 minutes.
- Add the squash puree and 3 cups of broth.
- Bring soup to a boil, more broth may be added to reach desired consistency.
- Add ground ginger, and salt and pepper to taste.
- Cook until internal temperature reaches 165℉ on a food thermometer.
- Cook bacon according to package directions. Oven baking on a lined sheet pan is recommended (optional).
- Do not rinse raw poultry or meat. Wash counter and hands after touching raw meats.
- Cut cooked bacon into ½-inch pieces (optional).
- Serve soup topped with cooked, cut bacon (optional).
- Refrigerate within 2 hours, or store in freezer-safe bags or containers in the freezer.
Video
Notes
- For more information about food and beverage storage go to the FoodKeeper Website or App (FoodSafety.gov).
- The Nutrition Facts Label does not include optional ingredients
