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One butternut squash, a two-pounder
6 cups chicken stock, or veg stock
2 tablespoons thyme leaves
2 leeks
2 ribs of celery
2 strips of bacon
1 red bell pepper
2 young carrots
1 cup sweet corn kernels
1 packed cup collard greens
salt and pepper to taste

Peel the squash and dice into 1 inch cubes. Add to a big stock pot with the stock, thyme, leeks and celery (roughly chopped.) Boil for 20 minutes or so, until the squash in fork tender.

Meanwhile, cube the bacon strips and cook over low to medium flame for 6 to 8 minutes.

If you have an immersion blender, blend the squash and stock mixture until smooth. Or you can blend the mixture in a blender, going in batches. Finely dice the bell pepper and carrot and add to the soup along with the collards and corn. Cook for another 10 mintues until all the veggies are cooked through. Double check the seasoning and serve.

I think waiting to add the bacon til the very end, to garnish each individual bowl is the only way to get the best bacony flavor.

I got this from a Food and Wine magazine, it’s really delicious and is full of vitamins from the greens. And, like all great things, it’s better the next day.