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Acorn Squash Soup With Kale

Combine the best of the best, kale, squash, bacon and the result is a delicious recipe.
Prep Time 20 mins
Cook Time 35 mins
Total Time 1 hr 25 mins
Servings 4


  • 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.