Adding collard greens, bell pepper, corn and carrot to a rustic butternut squash soup is a clever way of making it even more healthy:
One 2-pound butternut squash—quartered, seeded, peeled and cut into 2-inch pieces1 celery rib, cut into 2-inch pieces2 packed cups coarsely chopped collards or kale1 red bell pepper, finely dicedIn 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.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.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.One Serving 264 cal, 10 gm fat, 1.
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