2 strips bacon
2 cups diced butternut squash (1/2-inch cubes)
1 1/2 cups cooked beans, plus cooking liquid
3 1/2 cups chicken or vegetable stock
1 bunch Swiss d
1/2 teaspoon apple cider vinegar
Cut the bacon strips in half lengthwise, then thinly slice crosswise. In a large pot over medium heat, cook bacon until crisp, stirring frequently. If there is a lot of fat, spoon off most of it, leaving just a thin film in the pot. Add the squash and stir, scraping up any brown bits from the bottom of the pot. Add the beans, bean cooking liquid and the stock, and bring to a boil over high heat. Lower heat and simmer uncovered for 10 minutes, or until squash is tender.
Meanwhile, remove the tough stems and ribs from the d and cut leaves into thin strips. When the squash is tender, add the d to the soup and stir. Cook for 1-2 minutes, or until d is soft and still bright green. Taste and adjust the seasoning. Just before serving, stir in the vinegar.
Makes 4 servings.
Uploaded: Mar 11, 2014