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Under 30 Minutes

Winter Vegetable Soup

This quick one-pot soup is perfect after a busy day.

  • Prep:
  • Total Time:
  • Servings: 4
Winter Vegetable Soup

Source: Everyday Food, November 2009


  • 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)


  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.

Reviews (5)

  • Happy_Birthday_Dr_Seuss 28 Jan, 2013

    Winter Vegetable Soup
    Russell's Monday Brunch
    Monday Brunch Guest Dr. M.R.C. Greenwood, PhD
    Nutritious and Delicious!

  • lindalove 27 Dec, 2010

    A great but mild vegetarian soup. I would switch in a sweeter winter squash, like kabocha.

  • Creenie 20 Dec, 2010

    Move over chicken soup, there's a new feel good soup in town. I added 1T ginger for added heat to combat the cold outside

  • mmeriche30 8 Oct, 2010

    i decided to make this with lentils instead of cannellini beans, and it turned out delicious. i just added extra broth to make up for the amount of liquid the lentils would soak up.. i also cooked this with a bay leaf, and for about an hour to make sure the lentils cooked through. definitely recommend.


    This soup is absolutely delicious, filling and very satisfying. It's also a great meal to cook after work. It' now a staple in our home.

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