Who says butternut squash soup needs to be pureed? Why not try a version with chunks of this vibrant winter squash combined in a herbaceous broth with white beans and kale – also a step away from a traditional kale and bean soup. The broth includes a depth of flavor created by first caramelizing the onions and simmering ling enough to allow the flavors to develop. Another freeze-it soup from my kitchen. Vegan and gluten free.
Butternut, White Bean & Kale Soup
Makes 10-12 servings
- 2 Tbs Extra virgin olive oil
- 1 medium Spanish onion, finely chopped
- 2 cloves Garlic, finely minced
- 2 quarts low-sodium Vegetable stock
- 2 cups water
- 4-5 fresh Sage leaves, minced
- 2 Tbs fresh Parsley, minced
- 1 small Butternut squash (about 2 cups), seeded and diced
- 2 cups or 15.5 oz can low-sodium white beans, rinsed.
- 6 stalks Tuscan Kale, halved then sliced into thin ribbons
- Salt and fresh ground Pepper to taste
- In a large stockpot heat olive oil on medium-low heat and add onions.
- Sauté onions until they are caramelized (light brown in color), about 10 minutes.
- Add garlic, sage and parsley, combine then add stock and water.
- Bring to a boil without covering. Reduce to a simmer and cook about 20 minutes.
- Add diced squash and beans, cook 10 minutes or until squash is tender.
- Add kale, cook 5 more minutes.
- Serve immediately or cool for freezing.