Acorn Squash Soup with Kale

Ingredients

• 4 strips bacon, 4 ounces, cut crosswise into 1/2-inch pieces
• 1 medium onion, finely chopped
• 1/2 pound kale, thick stems removed, leaves finely chopped (about 8 cups)
• 4 cups Acorn Squash Puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed
• Coarse salt and ground pepper

Preparation

Step 1

Cook bacon in a large saucepan 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.

Acorn Squash Puree:

2 tablespoons butter
1 teaspoon coarse salt
Ground nutmeg
Directions

Prepare Basic Acorn Squash. When cool enough to handle, halve each squash lengthwise. Scoop out and discard seeds; scrape out flesh from squash halves, and transfer to a food processor (discard skin). Process until smooth. You can also season it and serve it as a side dish.
In a medium saucepan, combine squash purée with 2 tablespoons butter and 1 teaspoon coarse salt. Cook over medium heat until hot, 3 to 4 minutes. Transfer to a serving dish, and sprinkle lightly with ground nutmeg.