Fall Brodo With Acorn Squash, Swiss Chard, and Bacon

Name: Fall Brodo With Acorn Squash, Swiss Chard, and Bacon
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 1 1/2-1 3/4 lbs acorn squash; 12 ounces swiss chard, preferably with dark green leaves and red stalks; 6 slices good quality bacon, cut into 1/2-inch pieces; 1 1/3 cups chopped onions; 8 cups chicken stock (made from scratch); 1 cup farfalle pasta; kosher salt; cayenne pepper; 1/2 cup coarsely grated parmigiano-reggiano cheese

Submitted by ratherbeswimmin

"In 'Sunday Soup' by Betty Rosbottom; you will need to use real homemade chicken stock for the best flavor."

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Ready In:: 1hr 30mins
Ingredients:: 9
Serves:: 6

ingredients

1 ¹⁄₂ - 1 ³⁄₄ lbs acorn squash
12 ounces swiss chard, preferably with dark green leaves and red stalks
6 slices good quality bacon, cut into 1/2-inch pieces
1 ¹⁄₃ cups chopped onions
8 cups chicken stock (made from scratch)
1 cup farfalle pasta
kosher salt
cayenne pepper
¹⁄₂ cup coarsely grated parmigiano-reggiano cheese

directions

Using a large, sharp knife, halve the squash lengthwise, and scoop out and discard the seeds and membranes.
Cut each half lengthwise into 4 segments; using a vegetable peeler , peel the segments and then cut them into 3/4-inch cubes; set aside.
Rinse chard and pat dry; cut off and discard the stalks; if the ribs on the leaves are more than a half-inch thick, cut them out and discard.
Coarsely chop the chard to yield 4 loosely packed cups; save any extra for another use.
In a big pot over medium heat, saute the bacon pieces until they are golden brown and crisp, about 3-4 minutes.
Using a slotted spoon, remove the bacon and drain on paper towels.
Pour off all but 2 tablespoons of the bacon drippings in the pot and return the pot to medium heat.
When hot, add in the onions and stir/saute, until golden brown, about 3 minutes.
Add in the stock and bring to a simmer; add in the squash and farfalle; cook until both the squash and pasta are tender, about 12-15 minutes, watching carefully, to prevent overcooking.
Add in the chard and cook until it wilts, for 1-2 mintues.
Taste and season with salt and cayenne pepper.
To serve, ladle soup into 6 shallow soup bowls; pass bacon pieces and grated cheese separately in bowls; serve immediately.