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
1 ½ cups
chopped Earthbound Farm Organic Yellow Onion (about 2 large)
chopped Earthbound Farm Organic Celery (about 4 ribs)
Earthbound Farm Organic Butternut Squash (peeled, seeded and cubed, about 1 small squash)
cooked white beans (about 1 can)
Earthbound Farm Organic Kale (1 package)
Salt and freshly ground black pepper (to taste)
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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