Acorn Squash Soup with Roasted Kale and Pinenuts
- Number of Servings: 8
Ingredients
2 small-medium acorn squashes3-4 leaves kale, thick stems trimmed and chopped to 2-inch pieces2-3 tablespoons olive oil1 cup vegetable stock1/2 cup whole milk or half-and-halfsprinkle of sea salt or coarse kosher saltpinch of nutmeg (optional)about 1/2 cup pine nutssalt and pepper to taste
Preheat oven to 400 degrees. Slice squash in half lengthwise. Scoop out seeds and discard or reserve for another use. Grease a baking tray with a tablespoon or two of the olive oil and place squashes cut side-down. Roast for about 30 minutes or until the squash is tender when poked (depending on size/shape of your squash). Let cool completely. Scoop out flesh from the skins and discard skin. Combine the squash with the vegetable stock and process with a hand blender or by transfering until smooth. Bring to a simmer in a medium pot and season with salt and pepper to taste, adding the optional nutmeg if desired. Once seasoning is correct, add the milk or half-and-half and heat through completly.
Preheat oven to 500 degrees. Toss the kale pieces with about 1 tablespoon of the olive oil and a sprinkle of coarse salt. Spread across a baking tray in an even layer and bake for about 1-2 minutes, or until loud crackling is heard. Carefully rotate the kale with tongs or by shaking the pan (carefully, it’s hot!). Place back in the oven and cook another 1-2 minutes, or until some pieces are just browned. Let cool. Top the soup with a handful of the kale chips and a sprinkle of the pine nuts.
Number of Servings: 8
Recipe submitted by SparkPeople user LOVEYDUB.
Preheat oven to 500 degrees. Toss the kale pieces with about 1 tablespoon of the olive oil and a sprinkle of coarse salt. Spread across a baking tray in an even layer and bake for about 1-2 minutes, or until loud crackling is heard. Carefully rotate the kale with tongs or by shaking the pan (carefully, it’s hot!). Place back in the oven and cook another 1-2 minutes, or until some pieces are just browned. Let cool. Top the soup with a handful of the kale chips and a sprinkle of the pine nuts.
Number of Servings: 8
Recipe submitted by SparkPeople user LOVEYDUB.
Nutritional Info Amount Per Serving
- Calories: 114.9
- Total Fat: 8.6 g
- Cholesterol: 1.3 mg
- Sodium: 78.1 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 1.4 g
- Protein: 2.8 g
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