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Prep
Difficulty
Easy
Time
Estimate
1 hour
Roast the squash in advance if possible. Make the soup. Once it is simmering, chop up the kale, deseed the pomegranate and make the salad. If taking on the go, store the salad and soup separately. Take the soup warm in a thermos or heat just prior to eating.
Do you have a huge, fabulous squash sitting on your table longing to be enjoyed? Roast it all at once, then puree it in a blender or food processor. Use any size squash in this recipe as a base to roast and puree it for other uses— anytime pureed squash or canned pumpkin is called for.
A thick puree of winter squash. This is easiest when you start from already blended, roasted squash. Pureed sweet potatoes or even canned pumpkin could be used instead. Remove the seeds from the jalapeno so as to have more control of the spiciness. Every jalapeno can vary, so start with just the flesh and or add the seeds if you want extra spice.
Glistening pomegranates and toasted almonds decorate shreds of kale that are lightly marinated in an apple cider dressing. This is even better the next day as the flavors have time to absorb.
Pieces of fuyu persimmon complete the dish, but fresh pear or apple work as well. Save yourself some time by purchasing the pomegranate seeds and the almonds already toasted.
