Acorn Squash and Kimchi Soup

Serves: 4 - 6 
Acorn squash1 mediumwash well
Onion1 mediumjulienne
Garlic6 clovesshredded
Ginger3-inch pieceshredded
Kimchi2 cupswith juice
Stock2 tbsp
Water6 cups
Gochujang4 tsp
Cannelini beans2 x 15oz cansrinsed
Green onion1 bunchgarnish
  • Cut acorn squash into wedges about 1 inch thick, and leave the peel on
  • Combine squash, onion, garlic, ginger, kimchi, gochujang, stock, and water in a large pot and bring to boil on medium-high
  • Reduce heat to low and simmer until squash is almost done about 20 - 30 minutes
  • Add beans, and salt if needed, and continue to simmer for another 10 minutes. 
  • Ladle into bowls and garnish with green onion. Serve with butter croissants, toasted bread, or pasta