Acorn Squash Soup with Kale

I saw this recipe on Martha Stewart and just had to try it. I mean, come on, I have so much freakin’ kale {and acorn squash} it’s not even funny. I pretty much make a mental note to use any recipe I see that calls for kale and looks remotely edible. But this recipe was waaaay more than remotely edible. It was awesome. A perfect fall soup!

Ingredients

4 strips bacon cut crosswise into 1/2-inch pieces
1 medium onion, finely chopped
6 cups {1/2 pound} kale, thick stems removed, leaves finely chopped
4 cups acorn squash puree, thawed if frozen
3 cups water
Salt and pepper to taste

Directions

Cook bacon in a large saucepan over medium heat until crisp, flipping occasionally. Transfer bacon to a paper-towel-lined plate and set aside, leaving bacon grease in the pan. Add onions to bacon fat and cook until translucent, about 4 to 5 minutes. Add kale and cook for about 4 minutes or until soft. Stir in the squash puree and 3 cups water {more if consistency too thick} and bring just to a boil. Season generously with salt and pepper. Garnish with bacon and serve.

Do you love kale? If so you’ll want to check out Kale: The Complete Guide to the World’s Most Powerful Superfood.