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Butternut squash soup with kale

Veteran Member
2005 posts
Joined: Feb 5, 2006


Posted to Thread #8611 at 9:34 pm on Nov 12, 2007

I love this soup!
It's hearty, it tastes great and it looks great in a bowl!


6 cups low-sodium chicken or vegetable 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 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


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.

"I Love Cooking With Wine. Sometimes I Even Put It In The Food."

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