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Loaded Roasted Butternut Squash Soup

A roasted butternut squash puree base with kale, pinto beans, carrot, bell pepper and corn, and bacon added in!

Summer has come and gone and we’re gearing up for shorter days, longer nights, cooler temperatures, colorful leaves, and long sleeves! I get excited to use fresh fall produce, like squash, sweet potatoes, and apples, and I get excited about comfort food dishes. And since it finally cooled down this past weekend, I made my first soup first of the year!

This Loaded Roasted Butternut Squash Soup starts with a rustic butternut squash puree base, and then lots of healthy toppings are added in — kale, pinto beans, carrot, bell pepper and corn. Bacon adds a savory (and optional) finishing touch!

Loaded Roasted Butternut Squash Soup

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8

Ingredients

  • 6 cups low-sodium vegetable broth (or chicken, for non-vegetarian)
  • 1.5 lbs butternut squash—quartered, seeded, peeled and cut into cubes
  • 5 thyme sprigs
  • 2 garlic cloves, halved
  • 2 medium leeks, white and pale green parts only, cut into 1-inch pieces
  • 3 celery ribs, cut into 2-inch pieces
  • 1 tablespoon vegetable oil
  • 4 slices of bacon, cut crosswise (optional)
  • 1/2 inch thick 2 packed cups coarsely chopped collards or kale
  • 15- ounce can pinto beans, drained and rinsed
  • 1 medium carrot, small diced
  • 1 red bell pepper, small diced
  • 1 cup corn kernels (fresh or canned)
  • Kosher salt
  • Freshly ground black pepper

Preparation

  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. 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. Discard the thyme sprigs from the soup. Working in batches, puree the soup in a blender. Return the soup to the pot. 

  4. Add the bacon, kale, 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 with salt and pepper to taste and serve.

Recipe Notes

Notes — To make ahead, the soup can be refrigerated overnight and reheated.

Bon Appétit!
xx—BB

2 comments on “Loaded Roasted Butternut Squash Soup

  1. Definitely going to try this one, it looks right up my alley. Also, so excited for Fall!

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