Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 slices thick slices of bacon, cut crosswise 1/2 inch thick; 907 grams butternut squash—quartered, seeded, peeled and cut into 2-inch pieces; 425 grams pinto or roman beans, drained and rinsed; 1 medium carrot, finely diced; 1 rib celery rib, cut into 2-inch pieces; 473 milliliters packed cups coarsely chopped collards or kale; 237 milliliters corn kernels; 2 garlic cloves, halved; 2 mediums leeks, white and pale green parts only, cut into 2-inch pieces; 1 liters low-sodium chicken broth; 1 red bell pepper, finely diced; 6 servings Salt and freshly ground black pepper; 5 thyme sprigs; 1 Tbsp vegetable oil

Need a gluten free and dairy free main course? Butternut Squash Soup could be a super recipe to try. This recipe serves 6. One serving contains 273 calories, 13g of protein, and 8g of fat. It is perfect for Autumn. If you have corn kernels, garlic cloves, salt and pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

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.

Ingredients you will need

Celery

Garlic

Squash

Broth

Leek

Thyme

Equipment you will use

Pot

In a medium skillet, heat the vegetable oil.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add the bacon strips and cook over moderately high heat, turning once, until crisp, about 7 minutes.

Ingredients you will need

Bacon

Discard the thyme sprigs from the soup. Working in batches, puree the soup in a blender. Return the soup to the pot.

Ingredients you will need

Fresh Thyme

Soup

Equipment you will use

Blender

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.

Ingredients you will need

Salt And Pepper