Fall Brodo with Acorn Squash

Easy to assemble, flavorful, and makes you feel big and strong as you eat it. Highly recommended! The original calls for bacon to get sauteed in the fat before putting the soup together. I'm sure that's delicious, but if you haven't noticed by now, I don't cook with bacon so I omitted it altogether -- with no great loss.

Fall Brodo with Acorn Squash
Sunday Soup (Betty Rosbottom)

1 acorn squash, cubed
4 c Swiss chard, ribs removed and leaves chopped
1 1/3 c onion, chopped
8 c stock
1 c farfalle
pinch cayenne
1/2 c parmesan, grated

Heat 2 T oil in a pot. When hot, add onions and saute until golden brown, about 3 minutes.

Add stock and bring to a simmer. Add squash and farfalle and cook until both are tender, about 12-15 minutes.

Add chard and let wilt, about 1-2 minutes.

Season with salt and cayenne.

To serve, ladle into bowls and pass parmesan as a topping.

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