It's Fall Feast-ival all this month at Fit Fare. When I saw the beautiful butternut squash at the grocery store, I knew I had to make soup with it. This recipe tastes very good and may be one of the healthiest soups I've ever eaten. It starts off as a nearly fat free, pureed butternut squash base. Then, collard greens, bell pepper, corn and carrots are added to make a great tasting soup low in calories but high in fiber, vitamins A and C, and antioxidants. It was also quite filling, due to the fiber, I suspect.
I love cuting into Winter squash (it's really Fall squash). The smell that comes up from it is so Autumnal, reminding me of pumpkins and Halloween. The color of the flesh is gorgeous, and you get seeds that can be salted and roasted.
Each serving is under 300 calories and left me very satisfied. I'm not sure how much a serving is though. I hate the way recipes say they serve a certain amount of people, but you don't really know how much each serving contains. This recipe said it served 6 people. But, I would have to split up the soup in six equal portions to make sure I knew how much each person would get. Why not just say that a serving is say, around 2 cups?
Butternut Squash Soup (Food & Wine)
6 cups low-sodium chicken or vegetable 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
Salt and 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. Add the bacon, collards, 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 the soup with salt and pepper and serve.
MAKE AHEAD The soup can be refrigerated overnight. Reheat gently.
NOTES ONE SERVING 264 cal, 10 gm fat, 1.4 gm sat fat, 37 gm carb, 7 gm fiber.