Kale White Bean And Butternut Squash Soup Recipes

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TUSCAN WHITE BEAN AND BUTTERNUT SQUASH SOUP



Tuscan White Bean and Butternut Squash Soup image

This cozy white bean and butternut squash soup is full of garlic, herbs, flavorful stock, and good-for-you Fall veggies. Gluten free and vegan-friendly.

Provided by Laura Bolton

Categories     Soup

Time 45m

Number Of Ingredients 13

1 Tbsp olive oil
1 small butternut squash, peeled, seeded, and large-diced
1 large yellow or sweet onion, minced
1-2 tsp fresh garlic, minced
1 Tbsp unsalted butter ¹
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/8 tsp dried oregano
1 small lemon, juiced ²
4 cups (32 oz) rich chicken or vegetable stock
kosher salt and freshly-ground black pepper, to taste
1 (15 oz) can cooked cannelini beans, drained but not rinsed
1-1/2 cups baby kale leaves ³

Steps:

  • Heat the olive oil in a heavy-bottomed stock pot over medium heat until shimmering. Add the butternut squash, and cook, turning occasionally, until just beginning to caramelize and soften, about 4-5 minutes. Transfer the butternut squash to a plate.
  • Add the onion to the pot, and cook, stirring occasionally, until soft and translucent, and just beginning to brown.
  • Add the garlic, and cook for another minute or two.
  • Add the butter, and as it melts, stir in the herbs. Let cook for another minute or two until the onions are lightly golden.
  • Add the butternut squash back to the pot, along with the lemon juice and stock, and stir to combine.
  • Cover, and bring the stock just to a boil, then turn the heat down to low, and let simmer uncovered for about 15 minutes. Season with salt and pepper, to taste.
  • Add the white beans and kale leaves, and continue to simmer until warmed through, about 3-5 minutes. If using a more delicate green, such as spinach, add right before serving. Serve warm with crusty bread. Enjoy!!

BUTTERNUT SQUASH AND KALE SOUP



Butternut Squash and Kale Soup image

The sweetness of the squash counteracts the bitterness of the Kale. This soup is a good source of antioxidants.

Provided by Marlena

Categories     Greens

Time 26m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 -3 cups butternut squash, peeled and cubed
3 -5 leaves kale, removed from the stems and cut in strips
1/2 onion, chopped
1 garlic clove, minced
3 -5 cups vegetable broth or 3 -5 cups chicken broth
salt and pepper, if needed

Steps:

  • If desired, sautee onions undil tender and then add the rest of the ingredients except salt and pepper.
  • Otherwise, just dump all ingredients except salt and pepper in a pot.
  • Bring to a boil, then turn down to simmer. Let it simmer on medium-low heat about 15 minutes. It is done when squash cubes are soft but still hold their shape. If desired, add salt and/or pepper to taste.
  • Note: I don't measure when I make this soup, the amounts of ingredients don't need to be exact.

Nutrition Facts : Calories 38.4, Fat 0.1, Sodium 3.3, Carbohydrate 9.8, Fiber 1.6, Sugar 2.1, Protein 0.9

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