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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
