Acorn Squash Soup with Kale (Only 7 Ingredients!)

After our very popular Acorn Squash with Sausage Stuffing last year, our Compost Garden produced a bumper crop of Acorn Squash (16 Cups Frozen!).  I decided that I wanted to try something new this year, so I found this recipe for Martha Stewart’s Acorn Squash Soup with Kale on Pinterest.  My first attempt was a little too bland, so I did as the commenters suggested and added more salt and substituted chicken broth for the water.

After some tweaking it is now a family favorite!  We also get a thrill out of knowing that this is cooked with food from our own garden.  My mother and grandmother recently taste-tested this soup, and promptly asked for copies of the recipe to take home with them too.  I hope you will enjoy it as much as our family has!

Acorn Squash Soup with Kale

Serves: 4


  • 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 Puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed
  • Pepper
  • 1/4 tsp. salt
  • 3 cups chicken broth


  1. 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.
  2. Add onion to fat in pan, and cook until softened, 4 to 5 minutes. Add kale; cook until soft, 3 to 4 minutes.
  3. Add squash puree and 3 cups chicken broth (or more if necessary to achieve desired consistency); bring just to a boil. Season with salt and pepper. Serve, garnished with reserved bacon.


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