Butternut Squash Soup

6 C low sodium chicken or vegetable broth
1 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
3 celery stalks, cut into 2-inch pieces
1 T vegetable oil
1/2 slice bacon (up to 2 slices)
1 C sliced cabbage (collards or kale)
1/2 C cooked spinach
1 15-oz can pinto or roman beans, drained and rinsed
1 medium carrot, finely diced
1 red bell pepper, finely diced
1/2 C corn kernels
Salt 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.