Directions:
- In a large saucepan over medium heat, cook the bacon until crisp, stirring occasionally.
- Remove the bacon from pan with a slotted spoon and drain on paper towels.
- Add the onion to the fat left in the pan and cook until softened, 4 to 5 minutes.
- Add the kale to the onions in the pan and cook until wilted, 3 to 4 minutes.
- Add the squash puree to the pan, along with 3 cups of water (more or less water to get the consistency that you want), and bring to a boil.
- Remove from the heat as soon as soup comes to a boil and season with salt and pepper to taste.
- Garnish with drained bacon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 163.55 Kcal (685 kJ) | ||
| Calories from fat | 108.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.01g | 18% | |
|---|---|---|---|
| Cholesterol | 19.12mg | 6% | |
| Sodium | 224.34mg | 9% | |
| Potassium | 373.93mg | 8% | |
| Total Carbs | 9.38g | 3% | |
| Sugars | 1.1g | 4% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 6.34g | 13% | |
| Vitamin C | 70mg | 117% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 0.6mg | 3% | |
| Calcium | 122.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 129.43 Kcal (542 kJ) | ||
| Calories from fat | 85.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.5g | 18% | |
|---|---|---|---|
| Cholesterol | 15.13mg | 6% | |
| Sodium | 177.54mg | 9% | |
| Potassium | 295.92mg | 8% | |
| Total Carbs | 7.42g | 3% | |
| Sugars | 0.87g | 4% | |
| Dietary Fiber | 0.75g | 4% | |
| Protein | 5.02g | 13% | |
| Vitamin C | 55.4mg | 117% | |
| Vitamin A | 0.4mg | 19% | |
| Iron | 0.4mg | 3% | |
| Calcium | 96.9mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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