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
Bake squash cut in half @ 425F for 45 min. When cooled spoon out & purée. Brown sausage & sauté onions in butter. Add kale & sausage to onions & cook 5 min. Add w/ broth, sour cream & squash purée to large pot. Simmer & season w/ thyme, salt & generous amounts of pepper.