This is a quick two part soup that is a mix of squash and greens that are often found fresh locally in the winter months.

Still searching for what to cook ?

Name: Winter Harvest Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 Kabocha Squash substitute other types of squash; 2 bunches greens Kale, collard or chard will all work; 1 cup milk; 3/4 cups cottage cheese; 4 carrots chopped; 1 onion; 8 cloves garlic; 2 tablespoons miso paste; 1 teaspoon minced ginger; 1 tablespoon Butter

Find the most delicious recipes here

INGREDIENTS

1 Kabocha Squash ; substitute other types of squash
2 bunches greens ; Kale, collard or chard will all work
1 cup milk
3/4 cups cottage cheese
4 carrots chopped
1 onion
8 cloves garlic
2 tablespoons miso paste
1 teaspoon minced ginger
1 tablespoon Butter

INSTRUCTIONS

Remove Seeds from squash

Roast squash cut in half face down in oven at 350oF for 40min

While squash is baking, dice onion and 5 garlic cloves and pan fry with 1 tablespoon butter

Once onion is translucent add miso paste and carrots cook for about 5 minutes to soften carrots

Add greens, cook for another 10 min until greens are soft, then set aside

Cool squash and remove skin, take meat scoop into blender

Combine squash with milk, cottage cheese, ginger and 3 cloves garlic

Add enough water to make blend about 2 cups, may blend in succession if all does not fit in one load

After squash is blended add to pot and heat on medium until warm

When finished you will have soup and greens

add greens to soup in individual serving bowls

(optional top with ground pepper and a white sharp cheese like cheddar preferably from Wisconsin)

NOTES

Alert editor

Winter Harvest Soup

1 Kabocha Squash substitute other types of squash
2 bunches greens Kale, collard or chard will all work
1 cup milk
3/4 cups cottage cheese
4 carrots chopped
1 onion
8 cloves garlic
2 tablespoons miso paste
1 teaspoon minced ginger
1 tablespoon Butter

Remove Seeds from squash
Roast squash cut in half face down in oven at 350oF for 40min

While squash is baking, dice onion and 5 garlic cloves and pan fry with 1 tablespoon butter
Once onion is translucent add miso paste and carrots cook for about 5 minutes to soften carrots
Add greens, cook for another 10 min until greens are soft, then set aside

Cool squash and remove skin, take meat scoop into blender
Combine squash with milk, cottage cheese, ginger and 3 cloves garlic
Add enough water to make blend about 2 cups, may blend in succession if all does not fit in one load
After squash is blended add to pot and heat on medium until warm

When finished you will have soup and greens
add greens to soup in individual serving bowls
(optional top with ground pepper and a white sharp cheese like cheddar preferably from Wisconsin)

Add Photo

Winter Harvest Soup
vegetablevortex

Soup portion of Winter Harvest Soup
vegetablevortex

greens portion of Winter Harvest Soup
vegetablevortex

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (247g)
Recipe Makes: 6

Calories: 179
Calories from Fat: 55 (31%)

Amt Per Serving		% DV

	Total Fat 6.1g	8 %
	Saturated Fat 2.9g	15 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.9g
Cholesterol 13mg		4 %
Sodium 389.6mg		13 %
Potassium 970.4mg		26 %
Total Carbohydrate 25.5g		7 %
	Dietary Fiber 5.2g	21 %
	Sugars, other 20.3g
Protein 10.2g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 179

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

MORE IDEAS

Winter Harvest Vegetable Soup

by tasteofhomerecipes

One Skillet- Italian Sausage And Harvest Vegetable Stew

Dinner In A Pumpkin

by baluke

REVIEW THIS RECIPE

REVIEWS

capitalchris

We substituted acorn squash and sour cream for cottage cheese. I would not use the three cloves of raw garlic again. It overpowered the mild flavors of the squash and kale. And I would also slightly cut down on ginger. It was just too pungent tasting.

10y

vegetablevortex

enjoy ! [I posted this recipe.]

14y