Butternut Squash Soup
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 C low sodium chicken or vegetable broth1 2 pound butternut squash, quartered, seeded, peeled and cut into 2-inch pieces5 thyme sprigs2 garlic cloves, halved2 medium leeks, white and pale green parts only, cut into 2-inch pieces3 celery stalks, cut into 2-inch pieces1 T vegetable oil1/2 slice bacon (up to 2 slices)1 C sliced cabbage (collards or kale)1/2 C cooked spinach1 15-oz can pinto or roman beans, drained and rinsed1 medium carrot, finely diced1 red bell pepper, finely diced1/2 C corn kernelsSalt and freshly ground balck pepper
In a lare, 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 bacon 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, cabbage, spinach, (or 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.
Number of Servings: 6
Recipe submitted by SparkPeople user HILLRUNNER.
In a medium skillet, heat the vegetable oil. Add bacon 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, cabbage, spinach, (or 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.
Number of Servings: 6
Recipe submitted by SparkPeople user HILLRUNNER.
Nutritional Info Amount Per Serving
- Calories: 295.0
- Total Fat: 4.7 g
- Cholesterol: 1.1 mg
- Sodium: 1,549.7 mg
- Total Carbs: 56.0 g
- Dietary Fiber: 9.3 g
- Protein: 13.6 g
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