Winter Vegetable Soup

Prep Time:
15 mins
Total Time:
30 mins

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


  • 2 tablespoons butter

  • 1 medium onion, cut into ½-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 (¾ pound), ribs cut away and discarded, leaves torn

  • 5 ½ 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.

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