Acorn Squash Soup with Kale
Servings Prep Time
4servings 30minutes
Cook Time
1.5hours
Servings Prep Time
4servings 30minutes
Cook Time
1.5hours
Ingredients
Instructions
  1. Preheat oven to 400 degrees F.
  2. With a sharp chef’s knife, split the squash in half lengthwise and scrape out the seeds with a spoon. Score the insides of each half several times with a knife.
  3. Place each half in a large baking pan, cut side up. Add about 1/4 inch of water to the bottom of the pan. Coat the inside of each squash half with 1/2 tablespoon olive oil. Add a dash of salt and drizzle a teaspoon of maple syrup to each half. Place in oven and bake for about 1 hour or until squash is very soft and tops are golden brown. Set aside and allow to cool.
  4. Scrape out flesh from squash halves with a spoon and transfer to a food processor (discard skin). Process until smooth. Set aside.
  5. In a large soup pot, heat 2 tablespoons olive oil over medium heat. Add onion and saute for 5 minutes, until soft and translucent. Stir in kale and cook for 1 minute.
  6. Add squash puree and 3 cups of water (or more to reach desired consistency). Bring just to a boil. Season generously with salt and pepper. Serve and garnish with reserved bacon if desired.
Recipe Notes

Adapted from Everyday Food, October 2005.