Soups are a staple in the Hungarian kitchen, for gathering it is expected to have at least a soup and a main course, and all kids love a good, simple soup. I chose to cook Hungarian until the kids were home as for me cultural identity is an equal mix of food, language, books, traditions, music, and more.. and food takes a highly elevated position :). Now that we are "home alone", also known as empty nesters, I can venture to any taste, any time. Having loads of time at disposal, and no worries about schedules and college admission, also gave me the patients to follow recipes, which I notoriously avoided up till now.
First documented trial is an adaptation of a soup recipe from "Sunday Soup", in an attempt to make smaller portions suitable for the two of us, and maybe even for the kids to try.
Ingredients
1/2 acorn squash, approximately 350 - 400 g peeled, chopped into about 2x2 cm cubes
1 package bacon, anything between 100-150g 
1 medium sized onion
1/2 cup pappardelle pasta, about 2 small handfuls
1.5 liters chicken broth (6 cups), or 1 liter broth + 0.5 liter water, aka 4 cups broth + 2 cups water
1 bunch of kale, maybe about 150g, coarsely chopped or torn in stripes (original recipe asked for Swiss chard, I may try it next time) it should loosely yield about 0.5 liter (loosely fill about 2 cups)
paprika powder (you can omit the paprika powder if you prefer a transparent, pale broth)
pinch of cayenne pepper, and a small red chili pepper for spiciness and serving
5 cm x 5 cm piece or1/2 cup coarsely grated parmigiano reggiano
Preparation
Prepare the acorn squash by cutting in half, peeling it, cutting it into 4-5 slices as it is more convenient, and then cut them into about 2x2 cm, or 3/4x3/4" cubes. We will use only half in this recipe, reserved the other half for later.
Slice the bacon and finely chop the onions (you should have about 200-250 ml, slightly shy of 1 cup), and set aside until you prepare the bacon.
Saute the sliced bacon in medium size pot (about 4 liters / 4 quarts) util golden brown and crisp. Remoce the bacon from the pot, set aside on a paper towel to remove excess fat.
Add the onions into the hot bacon fat and saute until they get that golden, translucent shine. Remove from the heat and add 1 tsp paprika powder. Stir until combined with the fat. Place it back to the heat and add a cup of broth. Let it simmer for 2 minutes.
Add the cubed acorn squash and pappardelle pasta with the remaining liquid (broth, or broth+water).
Let it simmer for 13 minutes, as it is indicated on the pappardelle cooking instructions.
Add the kale, and boil for another 2 minutes.
Serve with the small red chili pepper and add some freshly grated, or the coarsely grated parmigiano reggiano.
Bon appetite!
