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Acorn Squash Soup with Kale
Main Ingredient: Acorn Squash
Secondary Ingredient: Kale
4 Strips bacon, cut crosswise into 1/2 pieces (4 oz)
Preheat oven to 450 degrees. Halve squash lengthwise; scoop out and discard seeds. Place squash, cut side down, add an inch of water on a rimmed baking sheet; cover tightly with aluminum foil. Roast until almost tender and easily pierced with a knife, 15 to 25 minutes. When cool enough to handle, scrape out flesh, discard skin. Cook bacon in a large skillet 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.