- 4 strips bacon, 4 ounces, cut crosswise into 1/2-inch pieces (preferably nitrate free bacon)-optional
- 1 teaspoon olive oil
- 1 medium onion, finely chopped
- 1/2 pound kale, thick stems removed, leaves finely chopped (about 8 cups)
- 1 can butternut squash or canned pumpkin (not pumpkin mix)
- 1 quart chicken or vegetable stock
- 1 acorn squash
- Coarse salt and ground pepper
- Preheat oven to 400 degrees.
- Cut acorn squash in half and clean out seeds by scraping with a spoon.
- Roast squash on a baking sheet for 15-20 minutes.
- Cook bacon and set aside.
- Heat a large pot and olive oil over medium heat. Sauté onion and cook until 2-3 minutes until softened. Add the kale and cook for another 2-3 minutes.
- Scrap squash from skin and process in a food processor to make a puree. Add some stock to make a smooth paste.
- Add squash puree, canned squash, and chicken or vegetable stock to the pot. Bring the mixture to a boil. Season generously with salt and pepper.
- Serve garnished with bacon