Fall Brodo With Acorn Squash, Swiss Chard, and Bacon

In 'Sunday Soup' by Betty Rosbottom; you will need to use real homemade chicken stock for the best flavor.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 1 1⁄2-1 3⁄4 lbs acorn squash
• 12  ounces swiss chard, preferably with dark green leaves and red stalks
• 6  slices  good quality bacon, cut into 1/2-inch pieces
• 1 1⁄3 cups  chopped onions
• 8  cups  chicken stock (made from scratch)
• 1  cup farfalle pasta
•  kosher salt
•  cayenne pepper
• 1⁄2 cup  coarsely grated parmigiano-reggiano cheese

Directions

1. Using a large, sharp knife, halve the squash lengthwise, and scoop out and discard the seeds and membranes.
2. Cut each half lengthwise into 4 segments; using a vegetable peeler , peel the segments and then cut them into 3/4-inch cubes; set aside.
3. Rinse chard and pat dry; cut off and discard the stalks; if the ribs on the leaves are more than a half-inch thick, cut them out and discard.
4. Coarsely chop the chard to yield 4 loosely packed cups; save any extra for another use.
5. In a big pot over medium heat, saute the bacon pieces until they are golden brown and crisp, about 3-4 minutes.
6. Using a slotted spoon, remove the bacon and drain on paper towels.
7. Pour off all but 2 tablespoons of the bacon drippings in the pot and return the pot to medium heat.
8. When hot, add in the onions and stir/saute, until golden brown, about 3 minutes.
9. Add in the stock and bring to a simmer; add in the squash and farfalle; cook until both the squash and pasta are tender, about 12-15 minutes, watching carefully, to prevent overcooking.
10. Add in the chard and cook until it wilts, for 1-2 mintues.
11. Taste and season with salt and cayenne pepper.
12. To serve, ladle soup into 6 shallow soup bowls; pass bacon pieces and grated cheese separately in bowls; serve immediately.