Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30The colder months are here and that means lots of pumpkin and squash recipes. This one is especially great with those early acorn squash. They are a bit smaller than other pumpkins, but have a great taste DQGPL[HGZLWKNDOHDQGDSSOHV\RX¶OOKDYHDORWRIDPD]LQJÀ DYRUVLQWKLVVRXS You can easily make this ahead and just heat up the portion you are planning to eat. Acorn Squash Soup with Kale and Bacon • Wash and cut each acorn squash in half, scrape out the seeds and rinse again. • Place on a baking sheet with the cut side up. • Peel the skin of the garlic cloves and the shallots. Use half the shallots and all garlic by placing them inside the cavities of the acorn squash. • The other 3 shallots should be diced and put aside for later. • Drizzle a bit of oil over each and bake in a 175 C (350 F) hot oven for about 1 hour until they begin to get golden and caramelize. • Once cooled enough to handle, scrape out the squash meat with the garlic and shallots and save for later. This can be done ahead of time and just keep the cooled squash in the fridge until you need to use it for the soup. • Cut the bacon into cubes and IU\ WKHP LQ D WKLFNERWWRPHG pot where you will also cook the soup. Once crispy, remove and let drain on a paper towel. Remove some of the bacon fat, but leave enough for frying the remaining 3 shallots. • Wash the apples, sage, and kale. Peel and core apples and chop them into bite size pieces. Remove stem from kale and ¿ QHO\FKRSVDJHOHDYHVDQGNDOH separately. • )U\WKHVKDOORWVIRUDERXWPLQ XWHVWKHQDGGWKHVDJHDQGDS SOHVDQGIU\IRUDQRWKHUPLQ utes. Deglaze the pot with a bit of the chicken stock. Then add the rest of the stock and pour in the baked and cooled acorn squash ZLWK WKH JDU lic and shallots. Fill up the pot to cover the squash with about 1/2 liter water. Bring to a boil and cook for 10 minutes. • Blend the soup with a hand blender until smooth. The soup will be very thick, so if you want it more liquid, simply add more water and bring back to a boil. Taste and add salt and pepper. Add the kale and stir. Let it cook for another 5 minutes. • Grate the Parmesan and once the soup is at your desired taste, WXUQ Rႇ  WKH KHDW DQG DGG WKH Parmesan. Stir and let sit for a few minutes until melted. • Serve soup with bacon sprinkles and Parmesan on top and a slice of home baked bread with butter. (QMR\ Photography by: Ingredients 6HUYHV 3 whole acorn squash ~ 6 cloves garlic ~ 6 shallots ~ oil ~ 3 medium apples ~ 6 fresh sage leaves 2 bundles of kale ~ 1 liter (4 cups) chicken stock or vegetable stock ~ 1/2 liter (2 cups) water 1/2 pack of bacon slices (250 g) ~ 35 g (1/2 cup) grated Parmesan Directions by Ayoe Lai óóó͘¥½®Öæƒþ®Ä›͘ěã&›ÙçƒÙùϮϬϭϳ 26