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Acorn Squash Soup With Kale

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“Great winter soup from Everyday Food.”

Ingredients Nutrition

  • 4 slices bacon, diced
  • 1 medium onion, finely chopped
  • 12 lb kale, stems removed and leaves chopped (about 8 cups)
  • 2 (12 ounce) packagesfrozen winter squash puree, thawed


  1. In a large saucepan over medium heat, cook the bacon until crisp, stirring occasionally.
  2. Remove the bacon from pan with a slotted spoon and drain on paper towels.
  3. Add the onion to the fat left in the pan and cook until softened, 4 to 5 minutes.
  4. Add the kale to the onions in the pan and cook until wilted, 3 to 4 minutes.
  5. Add the squash puree to the pan, along with 3 cups of water (more or less water to get the consistency that you want), and bring to a boil.
  6. Remove from the heat as soon as soup comes to a boil and season with salt and pepper to taste.
  7. Garnish with drained bacon.

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