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Acorn Squash Kale & Sweet Potato Soup


1 Acorn Squash

4 Sweet potatoes (small)

4 strips bacon, 4 ounces, cut crosswise into 1/2­inch pieces

1 medium onion, finely chopped 1/2 pound kale, thick stems removed, leaves finely chopped (about 8 cups)

3 cups (or more) chicken or vegetable broth

2 tsp smoked paprika

Coarse salt and ground pepper

Sour Cream (optional)


Preheat oven to 350 degrees. Cut acorn squash in half, remove seeds and pulp and place face down on large cookie sheet lined with aluminum foil.  Place the sweet potatoes on the same cookie sheet (they should fit).  Place the squash and potatoes in the preheated oven and cook for 45-55 minutes; (squash should be very tender; cook time depends on its size).

Meanwhile, 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 paper­towel­lined 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.

Remove flesh from squash and sweet potatoes and combine in a blender; puree until smooth (or desired consistency).  Next pour the puree into large pot with kale and onions; adding 3 cups chicken broth (or more if necessary to achieve desired consistency); mixing well, bring just to a boil. Season generously with salt and pepper. Serve, garnished with reserved bacon and sour cream.