Winter Squash Soup with Kale and Fideos

Ingredients

• 1 yellow onion, halved
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• One 2 1/2-pound red kuri squash—scrubbed, peeled, seeded and cut into 1-inch pieces, skin and seeds reserved
• 8 cups Rooster Soup Co. Broth or water
• 1 cup canned crushed tomatoes
• One 2-inch piece of fresh ginger, thinly sliced
• 2 whole cloves
• 1 cinnamon stick
• Kosher salt
• Pepper
• 2 1/2 ounce fideos or angel hair pasta, broken into 1-inch pieces (about 1 cup)
• 1 small bunch of kale, stemmed and coarsely chopped (3 cups)
• 1 cup thawed frozen pearl onions, halved

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