Roasted Squash and Kale Soup with Lemon-Herb Croutons

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Warm, earthy soup with sweet roasted squash and hearty kale, finished with bright lemon croutons. This soup recipe (vegan, gluten-free), ready in about 65 minutes, pairs acorn squash, kale, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and cubed 1 inch acorn squash
• 4 oz, stems removed and chopped kale
• 4 cups vegetable broth
• 1 medium, diced onion
• 3 cloves, minced garlic
• 2 tbsp olive oil
• 1 tsp lemon zest
• 1 tsp, chopped fresh thyme
• 1 cup, homemade (see notes) croutons

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Instructions

1. Step 1: Toss cubed squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F for 25 minutes until tender and caramelized.
2. Step 2: Heat remaining 1 tbsp olive oil in a large pot over medium heat. Sauté diced onion for 5 minutes until soft. Add minced garlic and cook for 1 minute until fragrant.
3. Step 3: Add roasted squash, vegetable broth, and chopped kale to the pot. Bring to a simmer and cook for 15 minutes until kale is tender.
4. Step 4: Use an immersion blender to puree soup until smooth, or transfer in batches to a blender.
5. Step 5: Stir in lemon zest, thyme, and salt to taste. Ladle into bowls and top with croutons just before serving.