30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Acorn-Squash Wild Greens Soup
A hearty and comforting soup featuring roasted acorn squash and a blend of readily available wild greens.
Total Time
60
Yield
6 servings
Calories
220 cal
Difficulty
Easy
Cuisine
American
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What You'll Need
Equipment:
Baking Sheet, Large Pot, Immersion Blender (or regular blender) •
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Instructions
Preheat oven to 400°F (200°C). Halve the Acorn Squash, scoop out seeds, and drizzle with 1 tbsp Olive Oil, Salt, and Pepper. Place cut-side down on a baking sheet and roast for 40-45 minutes, or until tender.
While squash roasts, heat remaining 1 tbsp Olive Oil in a large pot over medium heat. Add the Yellow Onion and cook until softened, about 5 minutes. Add the Garlic and cook for 1 minute more.
Add the Vegetable Broth, Dried Thyme, and Nutmeg to the pot. Bring to a simmer.
Once the squash is cool enough to handle, scoop out the flesh and add it to the pot. Stir to combine.
Add the Spinach and Kale to the pot and cook until wilted, about 5 minutes.
Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
Season with additional Salt and Pepper to taste. Serve hot.
