Butternut Squash Soup

• HEALTHY
• MAKE-AHEAD

Ingredients

1. 6 cups low-sodium chicken broth
2. One 2-pound butternut squash—quartered, seeded, peeled and cut into 2-inch pieces
3. 5 thyme sprigs
4. 2 garlic cloves, halved
5. 2 medium leeks, white and pale green parts only, cut into 2-inch pieces
6. 1 celery rib, cut into 2-inch pieces
7. 1 tablespoon vegetable oil
8. 2 thick slices of bacon, cut crosswise 1/2 inch thick
9. 2 packed cups coarsely chopped collards or kale
10. One 15-ounce can pinto or roman beans, drained and rinsed
11. 1 medium carrot, finely diced
12. 1 red bell pepper, finely diced
13. 1 cup corn kernels
14. Salt and freshly ground black pepper

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.
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.
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.