Cooperative Extension: Food & Health

• Clean the kitchen area and wash hands with soap and water.
• Gently rub onion, kale, and whole acorn squash if you need to make your own squash purée under cold running water.
• Chop onion into ¼-inch pieces and set aside.
• Separate kale leaves from the stalk. Finely chop the leaves and set aside. Discard kale stalks.
• Over medium-high heat, add oil into a large pot (at least 3 quart size).
• Add minced garlic and onion. Cook until softened, about 4 to 5 minutes.
• Add kale to the pot and cook until soft, about 3 to 4 minutes.
• Add squash purée and mix together.
• Add broth and mix together.
• Bring soup to a boil, more broth may be added to reach desired consistency.
• Add ground ginger, salt, and pepper to taste.
• Cook until internal temperature reaches 165°F on a food thermometer.
• Cook bacon according to package directions. Oven baking on a lined sheet pan is recommended (optional).
• Do not rinse raw poultry or meat. Wash counter and hands after touching raw meats.
• Cut cooked bacon into ½-inch pieces (optional).
• Serve soup topped with cooked, cut bacon (optional).

Storage

• For safety, refrigerate any leftovers in an airtight container as soon as possible, or within 2 hours.
• Use leftovers within 4 days and reheat to 165˚F before consuming.
• Leftovers can also be frozen in freezer-grade containers or bags and used within 3 to 4 months for best quality.