Butternut Squash, White Bean and Mixed Baby Kales Soup

Serves

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.

Ingredients

2 tablespoons olive oil
2 tablespoons canola oil
1 1/2 cups chopped onion (about 2 large)
1/2 cup chopped celery (about 4 ribs)
4 cups butternut squash (peeled, seeded and cubed, about 1 small squash)
2 quarts vegetable or chicken broth
2 cups cooked white beans (about 1 can)
5 ounces Earthbound Farm Organic Mixed Baby Kales (1 package)
2 teaspoons dried thyme
1 tablespoon salt
1/2 teaspoon black pepper

Directions

In a large soup pot, heat oils and add onion and celery. Stir well and cook over medium heat until soft, about 5-8 minutes. Add squash and stock. Cover the pot and simmer for 20-30 minutes, depending on the size of the squash cubes.

When the squash is soft, add beans, kale and thyme. Stir well. Turn off heat and season with salt and pepper. Serve with crusty bread or corn muffins!