Simply Whole By Devi

Butternut Squash Soup

A perfect soup on a cold winter night. So flavorful and choke full of veggies. Very hearty and filling.

Servings	Prep Time
6	20minutes

Cook Time

60minutes

Servings	Prep Time
6	20minutes

Cook Time

60minutes

Ingredients

6cups low sodium vegetable broth (or if you preferchicken broth)
1 2lb butternut squashquartered, seeded, peeled and cut into 2-in pieces (I use the container of precut butternut squash from Costco)
5 thyme sprigs
2 garlic clovesminced
2 medium leekswhite and pale green parts only cut into pieces
1 celery ribcut into pieces
2cups packedcoarsely chopped collards or kale
1 15oz can pinto or roman beansdrained and rinsed
1 medium carrotfinely diced
1 red bell pepperfinely diced
1cup corn kernels
salt and pepper
tsp Optional Additions: 1red pepper flakesa pinch of smoky paprika! Potatoes and Cabbage.

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.