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.
Winter Vegetable Soup
Russell's Monday Brunch
Monday Brunch Guest Dr. M.R.C. Greenwood, PhD
Nutritious and Delicious!
A great but mild vegetarian soup. I would switch in a sweeter winter squash, like kabocha.
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
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.