Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Acorn Squash Soup with Kale 3.4 (249) 10 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on December 2, 2020 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 Savory bacon and peppery kale pair well with the sweet, nutty flavor of pureed acorn squash in this hearty soup. Ingredients 4 strips bacon (4 ounces), cut crosswise into ½-inch pieces 1 medium onion, finely chopped ½ 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 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. Add onion to fat in pan, and cook until softened, 4 to 5 minutes. Add kale; cook until soft, 3 to 4 minutes. 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. Print