Acorn Squash Soup With Kale - cooking recipe

Ingredients

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

Preparation

In a large saucepan over medium heat, cook the bacon until crisp, stirring occasionally.
Remove the bacon from pan with a slotted spoon and drain on paper towels.
Add the onion to the fat left in the pan and cook until softened, 4 to 5 minutes.
Add the kale to the onions in the pan and cook until wilted, 3 to 4 minutes.
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.
Remove from the heat as soon as soup comes to a boil and season with salt and pepper to taste.
Garnish with drained bacon.