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Squash and Kale Soup
Recipe Type: Soup
Author: Dani Lind
  • 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/Green Kabocha Squash Puree (bake until soft, scoop out from skin and mash with fork)
  • Salt and pepper
  1. Cook bacon in a large saucepan over medium heat, stirring occasionally, until crisp, 4 to 5 minutes.
  2. Using a slotted spoon, transfer bacon to a paper-towellined plate; set aside.
  3. Add onion to fat in pan, and cook until softened, 4 to 5 minutes.
  4. Add kale; cook until soft, 3 to 4 minutes.
  5. Add squash puree and 3 cups water (or more if necessary to achieve desired consistency); bring just to a boil.
  6. Season generously with salt and pepper.
  7. Serve, garnished with reserved bacon.