Roasted Squash and Kale Soup with Lemon-Herb Croutons
Warm, earthy soup with sweet roasted squash and hearty kale, finished with bright lemon croutons. This soups (vegan, gluten-free) ready in about 65 minutes pairs stems removed and chopped kale, vegetable broth, medium, diced onion 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 a quick salad or grain on the side. 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Use an immersion blender to puree soup until smooth, or transfer in batches to a blender.
- Step 5: Stir in lemon zest, thyme, and salt to taste. Ladle into bowls and top with croutons just before serving.
Frequently asked questions
How long does Roasted Squash and Kale Soup with Lemon-Herb Croutons take to make?
Total time is about 65 minutes (25 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Squash and Kale Soup with Lemon-Herb Croutons?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable broth from drying out.
Can I substitute ingredients in Roasted Squash and Kale Soup with Lemon-Herb Croutons?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Squash and Kale Soup with Lemon-Herb Croutons for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Squash and Kale Soup with Lemon-Herb Croutons vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
