Saturday, September 7, 2013



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!

 Acorn Squash Soup

4 strips of bacon, (either cook it or use the pre-cooked type you get at the market.)
1 medium onion, chopped
½ 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

Cook bacon or use the pre-cooked type, set aside.
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