Butternut Squash Soup Recipe

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 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

Servings: persons

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 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

1
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
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
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.
4
MAKE AHEAD The soup can be refrigerated overnight. Reheat gently.
5
NOTES ONE SERVING 264 cal, 10 gm fat, 1.4 gm sat fat, 37 gm carb, 7 gm fiber.

1194

kcal

Calories

Fat

Carbs

145

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions