Name: Acorn-Squash Wild Greens Soup (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 1 Acorn Squash; 2 tbsp Olive Oil; 1/2 tsp Salt; 1/4 tsp Black Pepper; 1 Yellow Onion-diced; 2 Garlic-minced; 6 Ounces Spinach; 2 Ounces Kale-chopped; 6 cups Vegetable Broth; 1/2 tsp Dried Thyme; 1/4 tsp Nutmeg

Recipe tier

A hearty and comforting soup featuring roasted acorn squash and a blend of readily available wild greens.

Total 1h

Serves 6 servings

Steps 7

Ingredients 11

Soundtrack the cook

Slow simmer · 76 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

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Squash
1 900 g Acorn Squash
2 tbsp 30 mL Olive Oil
tsp 2.5 mL Salt
tsp 1.25 mL Black Pepper
Aromatics
1 150 g Yellow Onion-diced
2 6 g Garlic-minced
Greens
6 85 g Ounces Spinach
2 30 g Ounces Kale-chopped
Liquid
6 cups 1.4 L Vegetable Broth
Seasoning
tsp 2.5 mL Dried Thyme
tsp 1.25 mL Nutmeg

Equipment

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Instructions

🎙️ Cook with voice coach

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.