Print This Recipe

Print
Acorn Squash Soup with Kale

Acorn Squash Soup with Kale

Look for squash with smooth skins and no soft spots or blemishes. They should also feel heavy for their size.

Everyday Food, October 2005 http://www.marthastewart.com/326547/acorn-squash-soup-with-kale
3.727275
Rated
74.5455100(25)25
  • Prep Time 30 minutes
  • Total Time 30 minutes
  • Yield Serves 4

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 Acorn Squash Puree (http://www.marthastewart.com/255443/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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.