Acorn Squash & Kale Soup

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.