Squash, Kale, & Bacon Soup and Squash Soup (below), chickpea & lentil

Prepare the Acorn Squash:

INGREDIENTS

      • 3 acorn squash, halved, the seeds and strings discarded

      • 2 tablespoons unsalted butter

      • freshly grated nutmeg to taste

PREPARATION

      • Sprinkle the cavities of the squash halves with salt and arrange the squash, inverted, in one layer in a buttered baking dish. Bake the squash, covered with foil, in the middle of a preheated 375°F. oven for 1 hour and let it cool until it can be handled. Scoop out the squash pulp, discarding the skin, and in a food processor purée it with the butter. Transfer the purée to a saucepan and simmer it, stirring occasionally, until the excess liquid is evaporated. Season the purée with the nutmeg and salt and pepper. The purée may be made 1 day in advance and kept covered and chilled.

    • Savory bacon and peppery kale pair well with the sweet, nutty flavor of pureed acorn squash in this hearty soup

        • 30 mins 30 mins 4

        • Ingredients

          • TOTAL TIME

          • PREP

          • SERVINGS

          • 4 strips bacon (4 ounces), cut crosswise into 1/2-inch pieces

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

          • 1 medium onion, finely chopped

          • 4 cups Basic Acorn Squash Puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed

          • Coarse salt and ground pepper

        • Directions

            • 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 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.

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          • Chipotle Chicken Blue Hubbard Squash Soup

        • Ingredients

        • ½ Tbsp. olive oil

        • 2 garlic cloves, minced

        • 1 onion, diced

        • 1 butternut squash, peeled and diced into cubes

        • 32 ounces vegetable broth

        • 1-2 tsp. salt

          • Instructions

          1. In a dutch oven pot (or heavy pot), heat olive oil over medium heat. Add onion and garlic. cook until softened, about 5 minutes.

          2. Add cut up butternut squash and vegetable broth. Bring to a boil then cover and simmer for 15-20 minutes until squash is softened.

          3. Carefully pour entire contents of pot into blender (I use my Vitamix). Add salt.

          4. Carefully blend until smooth. Serve in bowls with thyme if desired. Enjoy!

          • _______________

          • 6 C of blue hubbard squash, cubed (pumpkin will also work)

          • 6 C bone broth or boxed chicken broth

          • 1 C chopped chicken

          • 1 15-oz can chopped tomatoes, drained

          • 1 15-oz can black beans, drained and rinsed

          • 1 red pepper, diced

          • 1 green pepper, diced

          • 1 medium onion

          • 1 Tbsp olive oil

          • 1/2 to 1 tsp chipotle chili powder (depending on how much heat you like)

          • 1/2 tsp chili powder

          • 1 tsp garlic

          • 1/2 tsp paprika

          • 1/2 tsp cumin

          • 1 tsp salt

          • 1 Tbsp fresh cilantro, chopped/or 2 tsp frozen cilantro

          • I use butternut squash when I can't find hubbard squash - which looks like a blue/grey sick pumpkin- one of my favorites, but a bitch to cut. I cut my squash into pieces- then bake it at 400 degrees for at least an hour.

            • I cut off the skin- then puree it in a food processor - add half the tomatoes or more puree again.

            • Then add to your chicken and spices...its awesome with a little sour cream on top.

          • Sauté onion them with olive oil in the pot that you'll be cooking your soup in. You'll want to sauté them for approximately 3 minutes, until they start to become soft, but don't over-cook, because they will add a nice texture to your soup.

          • Set ½ of your onions aside in a dish and leave the other ½ in your soup pot. Next, add the cooked pureed blue hubbard squash, the chicken broth, and salt to the pot.

          • While your soup base is simmering away, you can use this time to prep your chicken, drain your tomatoes and beans, and measure your spices out into a separate bowl.

          • Using a hand blender, purée the contents of your soup pot until the soup base becomes smooth. If it's too thick for your taste, you can just add additional broth or water to the mixture. If you don't have a hand blender, I highly recommend getting one. They are super useful and much easier than trying to use a regular blender.

          • Finally, add the remainder of the peppers and onions, the chicken, canned tomatoes, black beans, and the spices to the pot. Return to a simmer on medium heat, simmering for 5 minutes, stirring frequently, and then your soup is ready to serve!

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          • https://www.ambitiouskitchen.com/butternut-squash-chickpea-lentil-moroccan-stew/