Butternut Squash Soup

Name: Butternut Squash Soup
Ingredients: 6 cups low-sodium chicken or vegetable 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

14 ingredients

1 steps

Ingredients

6 cups low-sodium chicken or vegetable 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

Directions

1

{"0":"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.","1":"2. 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.","2":"3. 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.","4":"MAKE AHEAD The soup can be refrigerated overnight. Reheat gently.","5":"NOTES ONE SERVING 264 cal, 10 gm fat, 1.4 gm sat fat, 37 gm carb, 7 gm fiber."}