Roasted Winter Squash Soup with Bitter Greens and Coconut Milk

Many thanks to Chef Instructors Jenna Hartman-Fox, Jason Osborne, and Ron Westrom, along with the students of the Charlotte Technical College Culinary Arts Program for creating and preparing this recipe! This is an updated version of a perennial favorite recipe of Worden Farm members.

Yield: 2 Quart


4 TBSP Olive Oil

½ TBSP Ginger, Fresh, Minced

½ TBSP Garlic, Fresh Minced

1 ea Worden Farm Jalapeno, Fresh, Minced

1 Cup Mirepoix, small dice

4 Cups (Packed) Worden Farm Bitter Greens (like Dandelion, Escarole, Broccoli Raab…)

1 TBSP Curry Powder

1 Tsp Turmeric

2 Tsp Paprika

1 tsp Garam Masala

1/2 tsp Chipotle powder

1 Quart Vegetable Stock

1 Cup Worden Farm Butternut or Acorn Squash, Peeled, Diced and Roasted

1 Cup Coconut Milk

½ each Lime, Juice, Fresh

1 ½ Tsp. Sugar, Brown

To taste Salt & pepper

2 TBSP  Worden Farm Cilantro, Chopped


  1. Prepare all ingredients.
  2. In a soup pot heat Olive Oil; add Mirepoix, Garlic, Jalapeno and Ginger. Cook 1 Minute. Bitter Greens, cook an additional 2 minutes.
  3. Add Spices to the vegetables and cook 3 minutes on low heat.
  4. Add stock and simmer for 30 minutes. Begin to season the soup.
  5. Add Coconut milk. Bring to a simmer for 3 Minutes; Add Remaining Ingredients.
  6. Season the soup with Lime Juice and Brown Sugar. You want a nice balance of Sweet & Sour, Salty, Savory and Bitter from the greens. Balance Balance Balance.

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