2 acorn squash
1/2 lb. sausage
1/2 lb. kale
1 c. onions
1 Tbsp butter
2 c. chicken broth
2 Tbsp sour cream
1/2 fresh thyme
salt & pepper to taste
Directions
Bake squash cut in half at 425F for 45 min. When cooled spoon out & purée.
Brown sausage & sauté onions in butter. Add kale & sausage to onions & cook 5 min.
Add broth, sour cream & squash purée to large pot. Simmer & season with thyme, salt & pepper.