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Acorn Squash Soup with Kale

Savory bacon and peppery kale pair well with the sweet, nutty flavor of pureed acorn squash in this hearty soup.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2005

Ingredients

  • 4 strips bacon (4 ounces), cut crosswise into 1/2-inch pieces
  • 1 medium onion, finely chopped
  • 1/2 pound kale, thick stems removed, leaves finely chopped (about 8 cups)
  • 4 cups Basic Acorn Squash Puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed
  • Coarse salt and ground pepper

Directions

  1. Cook bacon in a large saucepan over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside.

  2. Add onion to fat in pan, and cook until softened, 4 to 5 minutes. Add kale; cook until soft, 3 to 4 minutes.

  3. Add squash puree and 3 cups water (or more if necessary to achieve desired consistency); bring just to a boil. Season generously with salt and pepper. Serve, garnished with reserved bacon.

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