Butternut Squash Soup Recipe


  • Salt and freshly ground black pepper
  • 1 cup corn kernels
  • 1 red bell pepper, finely diced
  • 1 medium carrot, finely diced
  • One 15-ounce can pinto or roman beans, drained and rinsed
  • 2 packed cups coarsely chopped collards or kale
  • 2 thick slices of bacon, cut crosswise ½ inch thick
  • + 7 more ingredients
    • 1 tablespoon vegetable oil
    • 1 celery rib, cut into 2-inch pieces
    • 2 medium leeks, white and pale green parts only, cut into 2-inch pieces
    • 2 garlic cloves, halved
    • 5 thyme sprigs
    • One 2-pound butternut squashâ€öquartered, seeded, peeled and cut into 2-inch pieces
    • 6 cups low-sodium chicken broth

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. ...

View full recipe at SpringPad


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