![z31[1]](https://simplywholebydevi.com/wp-content/uploads/2018/06/z311-100x100.jpg)
A perfect soup on a cold winter night. So flavorful and choke full of veggies. Very hearty and filling.
| Food and Wine Magazine |
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| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Servings |
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Ingredients
- 6 cups low sodium vegetable broth (or if you prefer chicken broth)
- 1 2 lb butternut squash quartered, seeded, peeled and cut into 2-in pieces (I use the container of precut butternut squash from Costco)
- 5 thyme sprigs
- 2 garlic cloves minced
- 2 medium leeks white and pale green parts only cut into pieces
- 1 celery rib cut into pieces
- 2 cups packedcoarsely chopped collards or kale
- 1 15 oz 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 pepper
- tsp Optional Additions: 1red pepper flakes a pinch of smoky paprika! Potatoes and Cabbage.
Ingredients
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Instructions
- large, heavy pot, combine the broth, squash, thyme, garlic, leeks and celery and bring to a boil. Cover and simmer over low heat for about 45 min.
- Discard thyme sprigs from soup. Puree your soup with a hand held, or working in batches, puree the soup in a blender. Return soup to pot. Add greens, beans, carrot, bell pepper and corn and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 7-10 min. Season soup with salt and pepper and serve.
- Notes:
- Sometimes I'm in the mood for a more hearty soup. I like to add 2-3 potatoes, 1/4 cabbage, more garlic, 2 shallots and an onion. And I always add more thyme, I love herbs.
- Add the potatoes and cabbage when you add the carrots, greens, red pepper and corn.
- I saute the shallots and onion before adding to the soup and let it simmer to infuse the flavor.
- My husband prefers the soup like this.