Butternut Squash Soup

Name: Butternut Squash Soup
Ingredients: 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