Acorn Squash Soup With Kale Food

ACORN SQUASH SOUP WITH KALE

Steps:

• 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 puree 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.

ACORN SQUASH SOUP WITH KALE

Steps:

• 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.

ACORN SQUASH WITH KALE AND SAUSAGE

Steps:

• Heat oven to 375°. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. Heat broiler. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes.

ROASTED ACORN SQUASH SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
• Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
• Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.
• Bring the mixture to a simmer and cook for 20 minutes.
• Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.
• Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.

DELICIOUS ACORN SQUASH SOUP

Steps:

• In a large saucepan, saute the onion with garlic (if using) and celery in butter.
• Stir in flour, bouillon powder, dill, curry and cayenne until blended.
• Gradually add broth and cream, bring to a light boil; cook and stir for 2 minutes.
• Add the squash, then season with salt and lots black pepper; cook, stirring until heated through.
• In a blender carefully process the soup in batches until smooth.
• Pour into bowls; garnish with bacon and croutons.
• Delicious!