Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Winter Vegetable Soup 3.0 (83) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Servings: 4 This quick one-pot soup is perfect after a busy day. Ingredients 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) Directions 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. Print