Acorn Squash Soup with Kale

Ingredients

• 4 strips of bacon (4 oz), cut crosswise into 1/2-inch pieces
• 1 medium-sized onion, finely chopped
• 1/2 pound of kale, thick stems removed, leaves finely chopped (about 8 cups)
• Coarse salt and ground pepper
• 2-3 Medium Acorn Squash (to make 4 Cups of Acorn Squash Puree)

Directions

1. Heat Oven to 400 degrees F
2. Half the squash lengthwise, discard the gut and seeds, then slice each half again into 4 wedges
3. Place wedges on to a parchment-lined baking sheet. Roast until tender (35 to 40 min)
4. Remove from oven to cool slightly, then peel and discard the skin
5. Transfer the squash to a food processor, and process until smooth
6. Cook bacon in a large saucepan over medium heat, stirring occasionally, until crisp (4 to 5 min).
7. Transfer bacon to a paper-towel-lined plate and set aside.
8. Add the onion to the bacon fat in the pan and cook until softened (4 to 5 min). Add the kale and cook until soft (3 to 4 min).
9. In a large pot, mix the 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. Stir in onion and kale mix. Serve, garnished with reserved bacon.

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