September:
September for many is back to school month. It is also known as “National Biscuit Month”,
“National Chicken Month” and “National Piano Month.’ September 7 is National Acorn Squash
Day, I have given you a great recipe for
Acorn Squash soup that is thick and creamy.
Give it a try!
4 strips of bacon, (either cook it or use the pre-cooked
type you get at the market.)
1 medium onion, chopped½ pound Kale, stems removed, and leaves finely chopped (about 8 cups)
3 cups chicken broth
4 cups or 2 packages frozen winter acorn squash, puree
3 Tablespoons oil
Salt and pepper to taste
Add oil to frying pan and slowly cook the onions until soft.
Then add the chopped Kale and cook until soft.
Add the squash puree and 3 cups of chicken broth.
Add this a little at a time until you get the desired thickness.
You may not need to use all of the chicken broth.
Cook almost to a boil.
Stirring to make sure it is creamy.
Add salt and pepper to taste.
Serve with bacon as a garnish.
Variation: You can
add ½ Tablespoon of basil or oregano to the soup
