4 strips bacon (4 ounces), cut crosswise into 1/2-inch pieces
1 medium onion, finely chopped
1/2 pound kale, thick stems removed, leaves finely chopped (about 8 cups)
4 cups acorn squash purée
coarse salt
ground pepper
Cook bacon in a large saucepan over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate; set aside. Add onion to fat in pan, and cook until softened, 4 to 5 minutes. Add kale; cook until soft, 3 to 4 minutes. Add squash purée and 3 cups water (or more if necessary to achieve desired consistency); bring just to a boil. Season generously with salt and pepper. Serve garnished with reserved bacon.
Serves 4.
From: http://www.marthastewart.com/326547/acorn-squash-soup-with-kale?czone=food/produce-guide-cnt/produce-guide-fall¢er=0&gallery=275063&slide=257064
