Acorn Squash Soup with Kale
One rarely comes across acorn squash soup (mostly we see butternut as the main ingredient), but this one from www.marthastewart.com is good, easy and colorful — we eat with our eyes first, right? The recipe serves 4. Try it!
4 strips of bacon, cut crosswise into 1⁄2 inch pieces
1 medium onion, finely chopped
½ lb. kale, thick stems removed, leaves finely chopped (about 8 cups)
4 cups Acorn Squash Puree (see recipe below)
Coarse salt and ground pepper
Cook bacon in a large skillet over medium heat until crisp, 4-5 minutes. Remove with a slotted spoon and set aside over a paper towel lined plate. Add onion to the fat in pan and cook until softened, about 4-5 minutes.
Add kale and cook until soft, 3-4 minutes.
Add squash puree and 3 cups water (or more depending on desired consistency); bring just to a boil. Season generously with salt and pepper. Garnish with reserved crisp bacon and serve.