Acorn Squash and Bok Choy Soup

This soup has similar elements to my Butternut Squash and Green Apple Soup but a totally different flavor profile. Yes I did write flavor profile.


  • One acorn squash cooked*
  • One onion chopped
  • Two cloves crushed garlic
  • One head bok choy, leaves separated and chopped
  • Handful of fresh spinach (about 1 cup)
  • Dash of red pepper
  • Salt
  • Olive oil & butter to taste
  • Three cups water
  • Dash of red pepper
  • Grated lemon zest

Cook onions and salt in olive oil and butter until soft.  Add squash, garlic, red pepper and water and simmer @ 10-15 minutes. When soft enough puree with stick blender. Turn off heat and allow greens to cook in hot soup. Serve topped with grated lemon zest.

*Slice in half and remove seeds. Roast at 450, skin side up in a covered pan with a little water until you can put a fork through.


Consider Bok Choy

If you are new to greens or are looking to try a new green…consider bok choy.  It is extremely nutritious, has a wonderful texture and is not as bitter as some other greens.  Bok Choy is also known as “Chinese cabbage” and is often used in Chinese cuisine.

Consider celebrating the upcoming Chinese New Year with bok choy. Gung Hay Fat Choy…here’s to the Year of the Dragon!


  • 2 heads bok choy (discard stems, separate leaves and wash carefully)
  • 2 cloves crushed garlic
  • 2 tablespoons olive oil (more or less to taste)
  • 1/4 cup water
  • Salt
  • Lemon zest (from meyer lemon)

Put in the pan in the following order:

  1. Olive oil
  2. Bok Choy
  3. Garlic
  4. Water
  5. Salt

Cook over medium low heat until all water is absorbed, stirring frequently. Top with lemon zest.