Winter Vegetable Soup

Winter Vegetable Soup

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recipe image

2 tablespoons butter

1 medium onion, cut into 1/2-inch dice

2 garlic cloves, coarsely chopped

Coarse salt and ground pepper

1 pound acorn squash, peeled, seeded, and cut into 1-inch chunks

1 bunch kale (3/4 pound), ribs cut away and discarded, leaves torn

5 1/2 cups (43.5 ounces) low-sodium chicken broth

1 can (14 ounces) cannellini beans, rinsed

3 sprigs thyme

Grated Parmesan, for serving (optional)


Step 1

In a large Dutch oven or heavy pot, melt butter over medium. Cook onion and garlic until fragrant, 3 minutes; season with salt and pepper. Add squash and kale and cook until kale is wilted, about 3 minutes; season with salt and pepper. Add broth, beans, and thyme. Bring to a simmer and cook until squash and kale are tender, about 12 minutes. Season soup with salt and pepper and serve with Parmesan, if desired.

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