Ground Beef and Butternut Squash Soup for Soup Saturday Swappers

Wow, where does the time go?  I know cliche, but as I get older it seems like the time stream has sped up, and I keep getting surprised when something comes up suddenly, cause I swear I still had time.   

You see, it's time for Soup Saturday Swappers and well, gee, I'm getting in under the wire here.  sigh.

This group was started by Wendy of A Day in the Life on the Farm, and every month we make a different soup, inspired by a theme.  This month it was Beef Soup or Stew.  

Rebekah of Making Miracles is our hostess this month and her suggestion was Beef Soup or Stew.  

(In the original post I forgot to mention and thank her for the suggestion, I'm trying to make it up now.)

It's not quite soup season here in Florida, it's hot, and we're still in the grips of Hurricane season and I, along with many others are keeping a very close eye on any and all activity off the coast and in the Gulf of Mexico.  

Personally, I'm ready to duck and run.  

I've also been making a fair amount of soup lately, cause I like a bowl of soup for lunch or dinner.  It fills me up, tastes great and is low, usually, in calories.  I've been freezing it in single portion sizes. 
All of which is leading up to this.  

I went searching on google, and found my inspiration here but of course, I did play a little with it as well.  Cause you know, I had to.   

The kale I was going to use for the soup, well, it wasn't worth the energy to cook.  But I had some leftover Collard Greens so I subbed that in, and well, here's the soup.    

I have to say, I loved this soup.  The contrast between the slightly sweet of the Butternut squash and the zestiness of the soup.  Although I did pair it with a slice of my No-Knead bread.  They made a good pair.  

I had to boast a little, this was the bread that went so well with the soup this month.  No Knead bread made with the whey from a batch of Ricotta Cheese I made earlier. 

But don't stop at my recipe, keep scrolling down and check out what my fellow Soup Swappers came up with this month.  

 

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Ground Beef and Butternut Squash Soup

Yield: 6 servings

Author: Sid's Sea Palm Cooking -

Prep time: 6 MinCook time: 30 MinTotal time: 36 Min

Ingredients:

• 6 cups Homemade Chicken or Vegetable Stock
• 4-6 oz. Lean Ground Beef
• 1 large or 2 small garlic cloves, slivered
• 1 tablespoon EVOO
• 1/2 cup chopped Leeks, white part
• 1 cup peeled and cubed Butternut Squash
• 1 cup chopped tomatoes (I use some from my freezer)
• or
• 1  15 oz. can diced tomatoes in juice
• 1 cup collard greens
• Salt and pepper to taste
• To serve - top bowls with 1 teaspoon finely minced Chives

Instructions:

1. Saute the beef in the olive oil, until done, then add the garlic and leeks to the meat and let cook for a couple of minutes.  Add the stock, and the rest of the vegetables and cook for an additional 20 minutes or until the butternut squash is cooked.  
2. Serve hot with a slice of bread and sprinkle of fresh chives.

You can also make this totally vegetarian just by leaving out the ground beef.  

Created using The Recipes Generator

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• Ground Beef and Butternut Squash Soup by Sid's Sea Palm Cooking
• Guinness Beef Stew by Karen's Kitchen Stories
• Nikujaga - Japanese Beef Stew by Pandemonium Noshery
• One Pot Frozen Vegetable Ground Beef Stew by Faith Hope Love & Luck
• Pantry Beef Vegetable Soup by Palatable Pastime