I’ve got green colored soup in a tall glass over here … aren’t you excited?
I know that I haven’t been sharing many fun stories about my daily life lately, but all those stories involve essays for school, scholarship applications and failed waffle recipe attempts. They’re not fun stories … they’re just not. So we’re heading right into the food today! That’s what you really come for anyways. Am I right? Do I ask too many rhetorical questions? (I really do.)
When it comes to kale, I think there are two types of people. There are the people who don’t like the taste no matter how it’s cooked, even if they want to. And there are the people who have a thing for kale, and they can’t even really explain it. I’m one of those latter people. I’ll toss kale into pretty much anything, and think the meal is better for it. But, I’ll still say that the former will like this soup too. Seriously? Seriously!
Although this soup contains kale and gets its color from kale, you really don’t taste much of the kale. Instead, the soup has a slightly sweet taste from the acorn squash with a kick of spice from the pepper. The white pepper specifically pack a nice bit of flavor and spice into this soup. The kale, I promise you, is mild.
This soup is simple, yet elegant and flavorful. The texture is thick and creamy, even without any cream or coconut milk. Although delicious on its own, I urge you not to skip the bacon and olive oil garnish. You can even step the presentation up a notch by swapping the bacon for prosciutto. I haven’t done that, but it sounds fantastic!
- 1 Acorn squash
- 1 Tablespoon ghee or coconut oil
- ½ Medium white onion, chopped
- 2 Carrots, chopped
- 3 Cups of kale, packed
- 4 Cups of bone broth
- ½ Teaspoon sea salt
- ⅛ Teaspoon black pepper
- ¼ Teaspoon white pepper
- 1 Teaspoon dried oregano
- ¼ Teaspoon garlic powder
- 1 Teaspoon ground turmeric
- 2-4 Slices bacon
- Extra virgin olive oil
- Fresh parsley
- Preheat your oven to 400 degrees.
- Slice the squash in half, scoop out the seeds and place on a lined baking sheet. Bake from 35 minutes, or until cooked through and soft.
- Heat a stock pot over medium heat and heat the ghee. Add the onion and carrot and cook until the onion is translucent. In the mean time, combine the spices in a small bowl or ramekin.
- Add the kale, cooked acorn squash and spices to the pot and cook for 1-2 minutes.
- Pour in the broth, cover and bring the soup up to a low boil.
- Transfer the soup to a high speed blender (do this in two batches to avoid a mess!) or use an immersion (stick) blender to blend the soup until smooth.
- Pour into bowls and garnish with olive oil, bacon and fresh parsley (optional).