Name: Tomato Soup with Squash and Kale
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 3 slices thick-cut bacon, finely chopped; 1 large onion, chopped; Kosher salt and freshly ground pepper; 4 cloves garlic, minced; 2 teaspoons chopped fresh thyme; 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand; 4 cups low-sodium chicken broth; 1 pound butternut squash (about 1/2 squash), peeled and cut into 1/2- to 3/4-inch pieces; 1 bunch kale, leaves chopped and tender stems finely chopped; 2 cups oyster crackers; 1 1/2 teaspoons paprika

Directions

Preheat the oven to 350˚ F. Line a baking sheet with parchment paper. Heat 2 tablespoons olive oil in a large dutch oven or other heavy pot over medium-high heat. Add the bacon, onion and a big pinch each of salt and pepper. Cook, stirring, until the onion is tender, 6 to 8 minutes. Add the garlic and thyme and cook until softened, about 1 minute.
Add the tomatoes, chicken broth, 1/2 teaspoon salt and a few grinds of pepper to the pot; bring to a boil. Add the squash and kale; return to a boil. Reduce to a steady simmer and cook, stirring occasionally, until the squash and kale are very tender, 15 to 18 minutes. Season with salt and pepper, if needed.
Meanwhile, combine the oyster crackers, remaining 2 tablespoons olive oil, the paprika and a big pinch of salt in a medium bowl. Toss until evenly coated. Spread out on the prepared baking sheet and bake, stirring once, until lightly browned and toasted, about 10 minutes.
To serve, divide the soup among bowls and top with some of the spiced oyster crackers. Serve the remaining crackers on the side.

Photograph by Andrew Purcell

Tomato Soup with Squash and Kale

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