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Categories:Viewed: 99 - Published at: 7 years ago
Ingredients
- 1 1/2 - 1 3/4 lbs acorn squash
- 12 ounces swiss chard, preferably with dark green leaves and red stalks
- 6 slices good quality bacon, cut into 1/2-inch pieces
- 1 1/3 cups chopped onions
- 8 cups chicken stock (made from scratch)
- 1 cup farfalle pasta
- kosher salt
- cayenne pepper
- 1/2 cup coarsely grated parmigiano-reggiano cheese
Method
- Using a large, sharp knife, halve the squash lengthwise, and scoop out and discard the seeds and membranes.
- Cut each half lengthwise into 4 segments; using a vegetable peeler , peel the segments and then cut them into 3/4-inch cubes; set aside.
- Rinse chard and pat dry; cut off and discard the stalks; if the ribs on the leaves are more than a half-inch thick, cut them out and discard.
- Coarsely chop the chard to yield 4 loosely packed cups; save any extra for another use.
- In a big pot over medium heat, saute the bacon pieces until they are golden brown and crisp, about 3-4 minutes.
- Using a slotted spoon, remove the bacon and drain on paper towels.
- Pour off all but 2 tablespoons of the bacon drippings in the pot and return the pot to medium heat.
- When hot, add in the onions and stir/saute, until golden brown, about 3 minutes.
- Add in the stock and bring to a simmer; add in the squash and farfalle; cook until both the squash and pasta are tender, about 12-15 minutes, watching carefully, to prevent overcooking.
- Add in the chard and cook until it wilts, for 1-2 mintues.
- Taste and season with salt and cayenne pepper.
- To serve, ladle soup into 6 shallow soup bowls; pass bacon pieces and grated cheese separately in bowls; serve immediately.
