Acorn Squash-Kale Soup

Pence Lake Photo Studio
Serves 4
4 strips of bacon
1 medium onion, finely chopped
8 ounces of kale, thick stems removed, leaves finely chopped (about 8 cups)
4 cups of acorn squash puree (see prep steps)
Salt and ground black pepper to taste
Dash of ground nutmeg
To prepare Acorn Squash Puree

Preheat oven to 400 Degrees
Cut acorn squash in half, remove seeds, brush with vegetable oil and bake until tender, about 1 hour. Scoop out flesh and puree in blender or with an immersion blender. Add liquid if needed.

To prepare Soup
Cook bacon in a large heavy saucepan over medium heat, stirring occasionally until crisp. Using slotted spoon, transfer bacon to a paper-towel- lined plate.
Add onion to fat in pan. Cook until softened. Add kale; cook until soft.
Add squash puree and 3 cups of water or broth (more if necessary to achieve desired consistency).
Bring to a boil. Season with salt and pepper. Serve piping hot, garnished with bacon bits and a dash of nutmeg.