Butternut Squash Soup

Name: Butternut Squash Soup
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

Butternut Squash Soup was pinched from <a href="https://www.foodandwine.com/recipes/butternut-squash-soup" target="_blank" rel="noopener">www.foodandwine.com.</a>

"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. More Warming Soups ..."

INGREDIENTS

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6 cups low-sodium chicken broth

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One 2-pound butternut squash—quartered, seeded, peeled and cut into 2-inch pieces

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5 thyme sprigs

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2 garlic cloves, halved

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2 medium leeks, white and pale green parts only, cut into 2-inch pieces

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1 celery rib, cut into 2-inch pieces

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1 tablespoon vegetable oil

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2 thick slices of bacon, cut crosswise 1/2 inch thick

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2 packed cups coarsely chopped collards or kale

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One 15-ounce can pinto or roman beans, drained and rinsed

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1 medium carrot, finely diced

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1 red bell pepper, finely diced

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1 cup corn kernels

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Salt and freshly ground black pepper

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