Acorn Squash soup with Kale and Bacon:

This is one of my most favorite fall soups!

Source:  http://www.marthastewart.com/326547/acorn-squash-soup-with-kale

Ingredients

• 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
• 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.

When I make this soup I usually eat it for lunch 5 days in a row.  

The soup in the pot.  It doesn't LOOK amazing, but it is.