It’s the weekend and it’s October which means soup! Spend the time it takes to make a true brodo, which means broth in Italian. It’s flavorful and good for you, and takes the edge off a crisp autumn night. Use the slow-cooker method and you can’t go wrong. And this soup is a great way to use greens and squash from your garden.
Fall Brodo with Squash, Greens, and Bacon (modified from Sunday Soup by Betty Rosbottom)
6 slices bacon, cut into ½” pieces
1 ½-2 lb acorn squash, halved, de-seeded, peeled, and cut into bite-size cubes (alternatively, you could buy pre-cut squash)
1 bunch Swiss chard (or other greens), rinsed, stalks removed, coarsely chopped
1 onion, diced
8 cups chicken stock
2 cups chicken, cooked and shredded
Salt, to taste
Cayenne pepper, to taste
Coarsely grated Parmesan cheese, for garnish, if you’re into that sort of thing
Place a large stock pot over medium heat and fry the bacon. Once crispy, with a slotted spoon, remove bacon to a plate, leaving delicious fat behind. Add the onion to the hot bacon grease and brown. Add the chicken stock, bring to a boil, reduce to simmer. Add squash and cook until soft, about 15 minutes. Turn off the heat, add the chicken and greens, and allow to warm through. Top with crispy bacon and Parmesan. Serve.