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    Butternut Squash Soup

    -

    adagok

    1 hour 30 minutes

    teljes idő
    Főzés Kezdése

    Hozzávalók

    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

    Kosher salt

    Salt and freshly ground black pepper

    Útmutatók

    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.

    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.

    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.

    -

    adagok

    1 hour 30 minutes

    teljes idő
    Főzés Kezdése

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    Hozzávalók

    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

    Kosher salt

    Salt and freshly ground black pepper

    Útmutatók

    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.