Butternut Squash, Kale, and White Bean Soup
- 3 tbs olive oil
- 2 onions, chopped
- 3-4 cloves garlic, minced
- 2-3 tbs fresh rosemary, minced
- 8-10 oz kale, chopped
- 1 butternut squash, peeled, seeded and cubed
- 4 cups of vegetable broth
- ½ cup water
- 15 oz can white beans
- salt and pepper to taste
- In a large pot, heat olive oil and add onions, garlic and rosemary until the onions are translucent.
- Add the kale. Cook until kale begins to wilt. Add the squash and cook another 2-3 minutes.
- Add the broth, water, salt and pepper. Simmer for 20-30 minutes or until the squash is tender.
- Once the squash is tender, smash some of the squash against the side of a pot with a spoon. This with thicken the soup and intense the flavor.
- Add the can of beans, liquid and all.
- Simmer for 5-10 more minutes.
The butternut squash can be hard to cut, so cut it up before you start cooking anything!
Recipe by You Gotta Eat This! at https://yougottaeatthis.com/featured/2013/10/06/butternut-squash-kale-white-bean-soup/
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