Preheat oven to 375 degrees F.

Cut the squashes in half and scoop out the seeds and stringy bits with a spoon. Lightly oil the cut side of the squash and sprinkle with salt and pepper. Roast squash in the oven for 30-40 minutes or until a knife goes into the squash flesh very easily.

While the squash is cooking in the oven. Slice the bacon into paperclip size pieces and fry in a large pot until crispy. Remove the bacon from the pot leaving the bacon fat and set aside.

Cut the stiff stem off of the kale and cut the leaf into bite-sized pieces (discard the stem). To do this you can lay two pieces of kale at a time on top of one another, roll it up and cut it up while rolled together. If the pieces are still to large keep chopping until they will reasonably fit on a spoon.

Add kale to hot bacon fat in the large pot and sautee for 4-5 minutes.

While the kale cooks, chop the onion and garlic.

After cooking for 4-5 minutes, remove kale from the pot and set it aside on a plate or in a bowl.

Add a little grapeseed oil to the pot and sautee the onion and garlic with some salt and pepper until it is soft, about 5 minutes. Add the chicken broth and scrape up and dark bits on the bottom of the pot and let it gently simmer.

When the squash is fully soft, let it sit on top of the stove or counter on the pan until it is cool enough for you to hold it in your hand.

Scoop out the squash flesh with a spoon (discard the skin) and put it in the pot. Puree until smooth with a hand-held stick blender. Add the cumin and chili powders. Stir well and then taste to see if you need to add more salt and pepper for your personal preference.

Add the kale back to the pot and stir well. Let the soup simmer for 10 minutes and then serve with a sprinkle of the bacon bits and a dollop of sour cream. Feel free to add a dash of chili powder (chipotle or regular) on top of the sour cream for a bit of style.