Monday 15 January 2018

Posted by Judie on Monday 15 January 2018
An unbelievably delicious soup. Perfect comfort food! Takes about an hour to cook, but super easy to make.

Serves 4
  • 1 tbsp vegetable oil
  • 650g butternut squash, cut in 2cm cubes
  • 3 thyme sprigs
  • 2 garlic cloves, halved
  • 2 medium leeks, white and pale green parts cut into 2cm pieces
  • 1 celery rib, diced
  • 4 cups chicken broth
  • 100g bacon cubes (omit for vegetarian)
  • 2 handfuls kale, roughly chopped
  • 1 can pinto beans (about 400g, can also be substituted with other beans such as black beans)
  • 1 medium carrot, finely diced
  • 1 red bell pepper, finely diced
  • 1 cup sweet corn
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
Heat the vegetable oil in a large, heavy pot. Combine, squash, thyme, garlic, leeks and celery. Cook for 2-3 minutes, then add the broth and bring to a boil. Cover and simmer over low heat for about 40 minutes, or until the vegetables are tender. 

Discard the thyme sprigs from the soup and puree the soup with a blender. Add the kale, beans, carrot, bell pepper and corn. Season with salt, pepper, the garlic powder and paprika powder, and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 15 minutes. 

During the last 5 minutes of cooking, put the bacon cubes in a skillet and cook over moderately high heat, until crisp. Once the soup is ready, serve, and garnish with the bacon cubes. 

Adapted from Original Recipe
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