Butternut Squash Soup

By mahto

Ingredients

• 6 cups low-sodium chicken broth
• One 2-pound butternut squash—quartered, seeded, peeled and cut into 2-inch pieces
• 5 thyme sprigs
• 2 garlic cloves, halved
• 2 medium leeks, white and pale green parts only, cut into 2-inch pieces
• 1 celery rib, cut into 2-inch pieces
• 1 tablespoon vegetable oil
• 2 thick slices of bacon, cut crosswise 1/2 inch thick
• 2 packed cups coarsely chopped collards or kale
• One 15-ounce can pinto or roman beans, drained and rinsed
• 1 medium carrot, finely diced
• 1 red bell pepper, finely diced
• 1 cup corn kernels
• Salt and freshly ground black pepper

Details

Servings 6
Cooking time 90mins
Adapted from foodandwine.com

Preparation

Step 1

In a large, heavy pot, combine the broth, squash, thyme, garlic, leeks and celery and bring to a boil. Cover and simmer over low heat for 45 minutes.

In a medium skillet, heat the vegetable oil. Add the bacon strips and cook over moderately high heat, turning once, until crisp, about 7 minutes.

Discard the thyme sprigs from the soup. Working in batches, puree the soup in a blender. Return the soup to the pot. Add the bacon, collards, pinto beans, carrot, bell pepper and corn and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 7 minutes. Season the soup with salt and pepper and serve.