There are so many different kinds of squash out there that are so good for you. They are loaded with vitamins, minerals, and antioxidants. See my previous post on Winter Squash for all the details.
This recipe uses not acorn squash and kale. Kale is another nutritious vegetable that I have written about before. Go here for my post on kale and kale chip recipes are here .
I love making soups this time of year. They are usually pretty easy and they are great to warm you up on a cold winter day. Soups also are great left over. I really enjoyed taking this to work a couple of times for a yummy lunch!
Note that in the following recipe I used 1 acorn squash. Feel free to use 2-3 acorn squashes, depending on their size, and omit the canned butternut squash if you prefer. You could also use all canned pumpkin or butternut squash and save yourself the step of cleaning and roasting the acorn squash. I used the canned butternut squash for 2 reasons. Butternut is higher in beta carotene than acorn squash, and I only had 1 acorn squash on hand .