Acorn Squash Soup with Sausage and Kale
I have no acorn
squash soup recipes in my healthy recipes collection, but every fall I see
mounds of these large green squash for sale. They intrigue me. I bought them
last year and baked them with butter, brown sugar and cinnamon. I was not a big
fan because I don’t love sweets. I bought two this year and they waited patiently
in my refrigerator for inspiration to hit.
Since the weather turned cold and
rainy, I decided a new healthy soup recipe, or stew recipe was in order. I had the squash, some
kale that I had cleaned already, and a few other vegetables I needed to clean
out of my refrigerator. I usually try to make a pot of soup each Monday to use
up my remaining produce before shopping, to use for my Monday night meal, and
for several days of lunch leftovers. Simple, cheap, thrifty, and a healthy diet
habit to practice weekly!
Ingredients for Acorn Squash Soup
- 1 T oil of
- 1 large
onion chopped (1 cup)
- ¼ cup of
prepared garlic or several cloves chopped
- 2 cups of
chopped celery (one small bunch)
- 1 chopped
green bell pepper (1 cup)
- 2 jalapenos
- 1 T grated
fresh ginger or 1 t. ginger
- 4 sausages
(preferably organic ones without nitrates) (I used chicken ones with chilies)
- 1 32 ounce
container low sodium vegetable broth (Trader Joe’s)
- 3 cups (1
medium) choice of orange squash (acorn, pumpkin, butternut…) skinned and
- 1 large
bunch of organic kale chopped (3 cups)
- 4 -6 cups
- 1 cup Trader
Joe’s Harvest grains or grain or rice of choice
Directions for Acorn Squash Soup
- Add first 8
ingredients to a large skillet and brown in oil.
- Cut one acorn
squash in half, spoon out the seeds and strings.
- Heat a large
pot of water to boiling.
- Drop the
halved acorn squash into the boiling water and boil for 3 minutes to soften the
skin for peeling.
- Peel the
squash and chop them into small chunks, approximate 1/2 inch square or so.
- Poor the
water out of the large pan and rinse it out.
- Add the stir
fried vegetables and sausage mix to the large pot.
vegetable broth and chopped acorn squash, kale, harvest grains and water
- Simmer about
15 minutes or until vegetables and grains are tender.
- This is
really more of a stew, if you add 4 cups of water. If you prefer soup, add 6
cups of water or more to your liking.
squash soup turned out great, although I am unsure if it should be called a
soup or a stew. It was thick and you would never know that it was a creation to
clean out my refrigerator. The jalapeno gave it the zip to bring it to extraordinary.
You could vary it to suit your tastes. This will be one of my go to healthy
recipes for fall season. I paired it with a piece of rustic bread, and half of a
large organic apple for dessert. It was a happy meal!
beans for the sausage, if you want the meal to be vegetarian/vegan, or use
both. I would use small white beans, but your choice.
rice. You would need to cook it first because it takes longer to cook than the
soup. I usually cook a massive pot and freeze it in small portions.
in any other vegetables that you think would work. I think peas would work
well. Use a small bag of petite peas.
We add no
salt to our cooking for health reasons, but a little salt would work.
See my 7 Quick & Easy Soup Tips
that will help you to prepare healthy soup recipes quickly! From the
broth to vegetables, beans, whole grains, and meats. Find shortcuts to