Fall Brodo With Acorn Squash, Swiss Chard, And Bacon

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 using a large, sharp knife, halve the squash lengthwise, and scoop out and discard the seeds and membranes.
• 2 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.
• 3 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.
• 4 coarsely chop the chard to yield 4 loosely packed cups; save any extra for another use.
• 5 in a big pot over medium heat, saute the bacon pieces until they are golden brown and crisp, about 3-4 minutes.
• 6 using a slotted spoon, remove the bacon and drain on paper towels.
• 7 pour off all but 2 tablespoons of the bacon drippings in the pot and return the pot to medium heat.
• 8 when hot, add in the onions and stir/saute, until golden brown, about 3 minutes.
• 9 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.
• 10 add in the chard and cook until it wilts, for 1-2 mintues.
• 11 taste and season with salt and cayenne pepper.
• 12 to serve, ladle soup into 6 shallow soup bowls; pass bacon pieces and grated cheese separately in bowls; serve immediately.