A simple soup, ready in little time, if you have cooked winter squash on hand. The soup is very good as is, but it can also be a template. Add in some cooked grain, beans, meat, herbs, spices.

4 – 5 strips bacon or 2 T vegetable oil
1 c onion or leek, finely chopped
7 – 8 c chopped greens, stemmed if necessary
4 c broth, stock, or water
4 c cooked winter squash chunks or purée
salt and pepper, to taste

1. Cook bacon in a Dutch oven or soup pot until just crisp. Transfer to a plate lined with paper towels to drain. Crumble or chop into small pieces. Set aside.

2. Sauté the onion in the bacon fat or, if forgoing bacon, in vegetable oil until softened and translucent. Add greens and cook until just wilted.

3. Add broth and winter squash (along with any additions). Stir to combine. Bring just to a simmer or gentle boil. When everything is heated through, remove from heat. Season with salt and pepper and serve, garnished with reserved bacon pieces.