30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Acorn-Squash Wild Greens Soup
A richer version of the classic soup, enhanced with the nutty flavor of brown butter and a touch of cream.
Total Time
70
Yield
6 servings
Calories
280 cal
Difficulty
Medium
Cuisine
American
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What You'll Need
Equipment:
Baking Sheet, Large Pot, Saucepan, 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 2 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, melt the Unsalted Butter in a saucepan over medium heat. Cook, swirling occasionally, until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Set aside.
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, Kale, and Swiss Chard 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.
Stir in the Heavy Cream and Brown Butter. Season with additional Salt and Pepper to taste. Serve hot.
