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Loaded Roasted Butternut Squash Soup

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


  • 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


  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.