Acorn Squash Soup With Kale

1. 1

   In a large saucepan over medium heat, cook the bacon until crisp, stirring occasionally.

2. 2

   Remove the bacon from pan with a slotted spoon and drain on paper towels.

3. 3

   Add the onion to the fat left in the pan and cook until softened, 4 to 5 minutes.

4. 4

   Add the kale to the onions in the pan and cook until wilted, 3 to 4 minutes.

5. 5

   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.

6. 6

   Remove from the heat as soon as soup comes to a boil and season with salt and pepper to taste.

7. 7

   Garnish with drained bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.