Winter Vegetable Soup

Name: Winter Vegetable Soup
Prep time: 15 min
Total time: 30 min
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; 5.5 cups (43.5 ounces) low-sodium chicken broth; 1 can (14 ounces) cannellini beans, rinsed; 3 sprigs thyme; Grated Parmesan, for serving (optional)

3.0

(83)

5 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

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.