Acorn Squash Soup with Roasted Kale Chips and Pine Nuts

By surethingjoemayo

Ingredients

• 2 Small-Medium Acorn Squashes
• 3-4 Leaves Kale, thick stems trimmed and chopped to 2-inch pieces
• 2-3 tbsp. Olive Oil
• 1 cup Vegetable Stock
• ½ cup Whole Milk Or Half-And-Half
• Sprinkle Of Sea Salt Or Coarse Kosher Salt
• pinch Of Nutmeg (Optional)
• About ½ Cup Pine Nuts
• Salt And Pepper To Taste

Preparation

Step 1

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.