SQUASH & KALE SOUP

[Ed. My camera is on the fritz so this is somebody Else's squash and kale soup. Apparently I didn't invent it...the recipe however is mine!]

1 medium onion, chopped
2 small cloves of garlic, minced
3 tbsp. bacon fat or olive oil
1 15oz. can chick peas
8 cups chicken stock
2 small squash [I like Sweet Dumpling or Delicata], OR 1 Butternut
1/4 tsp crushed red pepper
1/2 tsp. white pepper
1/8 tsp. or several good grates of fresh nutmeg
1/2 tsp. saffron threads
additional salt to taste
1 medium-sized bunch organic kale chopped, ribs removed if you like

Peel, seed, and dice the squash into 1 inch pieces.
Over medium heat, saute the onion in the fat until translucent. Add the spices {except saffron}, and cook for 2 more minutes. Add squash and stirring occasionally, cook just until it starts to soften, about 5 minutes. Add chicken stock, chickpeas, and saffron. Simmer for 15-20 minutes. Try a piece of squash. It should be cooked but not too soft. Add the Kale and bring to a boil, then reduce heat to a simmer. Turn off the heat when the kale has reach your desired tenderness, about 10 minutes.

I've now made this 3 times this month. The second time I added a couple of browned smoked sausages, cut into coins. It was a very nice, but not necessary addition.