Fall Brodo With Acorn Squash, Swiss Chard, And Bacon

1. 1

   Using a large, sharp knife, halve the squash lengthwise, and scoop out and discard the seeds and membranes.

2. 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. 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. 4

   Coarsely chop the chard to yield 4 loosely packed cups; save any extra for another use.

5. 5

   In a big pot over medium heat, saute the bacon pieces until they are golden brown and crisp, about 3-4 minutes.

6. 6

   Using a slotted spoon, remove the bacon and drain on paper towels.

7. 7

   Pour off all but 2 tablespoons of the bacon drippings in the pot and return the pot to medium heat.

8. 8

   When hot, add in the onions and stir/saute, until golden brown, about 3 minutes.

9. 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. 10

    Add in the chard and cook until it wilts, for 1-2 mintues.

11. 11

    Taste and season with salt and cayenne pepper.

12. 12

    To serve, ladle soup into 6 shallow soup bowls; pass bacon pieces and grated cheese separately in bowls; serve immediately.

* Per serving · 4 servings · Values may vary.