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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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 450 degrees.
  2. Halve squash lengthwise.
  3. Scoop out and discard seeds.
  4. On a rimmed baking sheet place the squash, cut side down, add an inch of water and cover tightly with aluminum foil.
  5. 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.
  6. Cook the bacon in a large skillet over medium heat, until crisp, 4 to 5 minutes.
  7. Transfer bacon to a paper-towel-lined plate; set aside.
  8. Add the onion to fat in the pan, and cook until softened, 4 to 5 minutes.
  9. Add kale; cook until soft, 3 to 4 minutes.
  10. 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)
  11. Add the squash to the onion and kale mixture and bring to a boil.
  12. Season generously with salt and pepper.
  13. Serve, garnished with bacon.