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.

No additional tips available.

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

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.

Butternut Squash Soup

How did you like this recipe?

Frequently Asked Questions