Butternut Squash Soup
- ACTIVE: 45 MIN
- TOTAL TIME: 1 HR 30 MIN
- SERVINGS: 6
The Good News Adding collard greens, bell pepper, corn and carrot to a rustic butternut squash soup is Mary Ellen Diaz's clever way of making it even more healthy. Together these vegetables deliver vitamins A and C as well as fiber and powerful antioxidants.
- 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
- 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.