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Butternut, White Bean and Baby Kale Soup 6 Servings 2 Tbsp olive oil 2 Tbsp canola oil 1 ½ cups chopped Earthbound Farm Organic Yellow Onion (about 2 large) ½ cup chopped Earthbound Farm Organic Celery (about 4 ribs) 4 cups Earthbound Farm Organic Butternut Squash (peeled, seeded and cubed, about 1 small squash) 8 cups vegetable broth 2 cups cooked white beans (about 1 can) 5 oz Earthbound Farm Organic Kale (1 package) 2 tsp dried thyme Salt and freshly ground black pepper (to taste)
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Butternut, White Bean and Baby Kale Soup

Celebrate the savory flavors of autumn with this hearty, satisfying soup.

While the recipe specifies butternut, try experimenting with other winter squashes; Hubbard and Carnival squashes are both delicious, too.

Makes about 3 quarts.

Prep time: 25 min | Cook time: 40 min | Total time: 65 min | 6 Servings

Ingredients

2 Tbsp

olive oil

2 Tbsp

canola oil

1 ½ cups

chopped Earthbound Farm Organic Yellow Onion (about 2 large)

½ cup

chopped Earthbound Farm Organic Celery (about 4 ribs)

4 cups

Earthbound Farm Organic Butternut Squash (peeled, seeded and cubed, about 1 small squash)

8 cups

vegetable broth

2 cups

cooked white beans (about 1 can)

5 oz

Earthbound Farm Organic Kale (1 package)

2 tsp

dried thyme

Salt and freshly ground black pepper (to taste)

Directions

In a large, heavy soup pot, heat the oils over medium heat. Add the onion and celery; stir well and sauté until the vegetables begin to soften, about 5 to 8 minutes.

Add the squash and stock. Cover the pot and simmer for 20 to 30 minutes, depending on the size of the squash cubes.

When the squash is fork-tender, add the beans, kale and thyme. Stir well. Remove from the heat and season to taste with salt and pepper. Serve hot with crusty bread or corn muffins.

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