Acorn Squash Soup With Kale

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    slices bacon, diced
  • 1
    medium onion, finely chopped
  • 12
    lb kale, stems removed and leaves chopped (about 8 cups)
  • 2
    (12 ounce) packages frozen winter squash puree, thawed
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DIRECTIONS

  • In a large saucepan over medium heat, cook the bacon until crisp, stirring occasionally.
  • Remove the bacon from pan with a slotted spoon and drain on paper towels.
  • Add the onion to the fat left in the pan and cook until softened, 4 to 5 minutes.
  • Add the kale to the onions in the pan and cook until wilted, 3 to 4 minutes.
  • Add the squash puree to the pan, along with 3 cups of water (more or less water to get the consistency that you want), and bring to a boil.
  • Remove from the heat as soon as soup comes to a boil and season with salt and pepper to taste.
  • Garnish with drained bacon.
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