Martha Stewart. The woman has built an empire on household projects, crafts, gifts, and recipes. Besides bedspreads and dinnerware, what she sells are ideas. Sometimes her ideas seem impractical. Sometimes it seems like the only person who would have the time or the patience to make her projects (like, say, hundreds of individual-sized wedding cakes for a DIY wedding) is Martha herself.
    Then again, sometimes Martha really knows what she's talking about. And this is one of those times. This recipe is inspired by a recipe for acorn squash soup with kale from Everyday Food. I used a premade butternut squash soup instead of the acorn squash puree called for in the recipe, and changed the amounts of all the ingredients. It was delicious. For the first time in my life, I ate kale and liked it.

*serves 1

1 cup storebought butternut squash soup
1/2 cup water
1 strip bacon, cut into small pieces
1 kale leaf, shredded

    In a medium saucepan over medium heat, cook the bacon pieces until they darken and begin to get crispy. Pour off the excess grease, then add the soup and water. Stirring, bring the soup to a boil. Add the shredded kale. Cook for about 2 more minutes, until the soup thickens slightly, then serve.