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Acorn Squash Soup with Roasted Kale and Pinenuts takes several minutes to prepare.

Acorn Squash Soup with Roasted Kale and Pinenuts takes several minutes to cook.

Acorn Squash Soup with Roasted Kale and Pinenuts makes 8 servings.

The ingredients for Acorn Squash Soup with Roasted Kale and Pinenuts are:

2 small-medium acorn squashes
3-4 leaves kale, thick stems trimmed and chopped to 2-inch pieces
2-3 tablespoons olive oil
1 cup vegetable stock
1/2 cup whole milk or half-and-half
sprinkle of sea salt or coarse kosher salt
pinch of nutmeg (optional)
about 1/2 cup pine nuts
salt and pepper to taste

Here is how you make Acorn Squash Soup with Roasted Kale and Pinenuts:

Preheat oven to 400 degrees. Slice squash in half lengthwise. Scoop out seeds and discard or reserve for another use. Grease a baking tray with a tablespoon or two of the olive oil and place squashes cut side-down. Roast for about 30 minutes or until the squash is tender when poked (depending on size/shape of your squash). Let cool completely. Scoop out flesh from the skins and discard skin. Combine the squash with the vegetable stock and process with a hand blender or by transfering until smooth. Bring to a simmer in a medium pot and season with salt and pepper to taste, adding the optional nutmeg if desired. Once seasoning is correct, add the milk or half-and-half and heat through completly.Preheat oven to 500 degrees. Toss the kale pieces with about 1 tablespoon of the olive oil and a sprinkle of coarse salt. Spread across a baking tray in an even layer and bake for about 1-2 minutes, or until loud crackling is heard. Carefully rotate the kale with tongs or by shaking the pan (carefully, it?s hot!). Place back in the oven and cook another 1-2 minutes, or until some pieces are just browned. Let cool. Top the soup with a handful of the kale chips and a sprinkle of the pine nuts. Number of Servings: 8Recipe submitted by SparkPeople user LOVEYDUB.

The nutritional information for Acorn Squash Soup with Roasted Kale and Pinenuts is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 114.9

• Total Fat: 8.6 g
• Cholesterol: 1.3 mg
• Sodium: 78.1 mg
• Total Carbs: 8.4 g
• Dietary Fiber: 1.4 g
• Protein: 2.8 g