Butternut Squash Soup . . . - South Dundas Inbox, photos, fun and food

Ingredients

• 6 cups low-sodium chicken broth
• One 2-pound butternut squash—quartered, seeded, peeled and cut into 2-inch pieces
• 5 thyme sprigs
• 2 garlic cloves, halved
• 2 medium leeks, white and pale green parts only, cut into 2-inch pieces
• 1 celery rib, cut into 2-inch pieces
• 1 tablespoon vegetable oil
• 2 thick slices of bacon, cut crosswise 1/2 inch thick
• 2 packed cups coarsely chopped collards or kale
• One 15-ounce can pinto or roman beans, drained and rinsed
• 1 medium carrot, finely diced
• 1 red bell pepper, finely diced
• 1 cup corn kernels