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Butternut Squash Soup

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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

Salt and freshly ground black pepper

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