Acorn Squash Soup With Kale
Combine the best of the best, kale, squash, bacon and the result is a delicious recipe.
- 4 Strips Bacon
- 1 Onion finely chopped
- 1/2 Pound Kale thick stems removed, leaves finely chopped (about 8 cups)
- 4 Cups Acorn Squash Puree or 2 packages frozen winter squash puree, thawed
- To taste Salt & pepper
- 2-3 Cups Water
- Preheat oven to 450 degrees.
- Halve squash lengthwise.
- Scoop out and discard seeds.
- On a rimmed baking sheet place the squash, cut side down, add an inch of water and cover tightly with aluminum foil.
- Roast until almost tender and easily pierced with a knife, about 15 to 25 minutes. When cool enough to handle, scrape out flesh and discard the skin.
- Cook the bacon in a large skillet over medium heat, until crisp, 4 to 5 minutes.
- Transfer bacon to a paper-towel-lined plate; set aside.
- Add the onion to fat in the pan, and cook until softened, 4 to 5 minutes.
- Add kale; cook until soft, 3 to 4 minutes.
- In a blender add the squash and 1 cup of water and puree until smooth. (Start with one cup adding more or less as necessary to achieve desired consistency)
- Add the squash to the onion and kale mixture and bring to a boil.
- Season generously with salt and pepper.
- Serve, garnished with bacon.