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.
|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|
|1/2 teaspoon||black pepper|
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!