Most definitely my favorite seasons to cook in are fall and winter. I love the slow cooking in the oven, soups simmering all day on the stove, the fall harvest and flavors, the smells are just the best! When I think of comfort food, I think of my favorite fall and winter meals. One of my favorite dishes of the season is this butternut squash, kale and white bean soup. I’ve made it several times and have been meaning to get it up here on the blog for weeks! It’s all vegetables but I promise you won’t miss the meat with this one. The beans and squash make it hearty enough to satisfy even my carnivore hubs.
This butternut squash, kale and white bean soup is super easy to whip together in under 30 minutes, and makes the best leftovers for lunch and dinner all week!
Ingredients
- 1/4 cup of olive oil
- 1 medium onion diced
- 2 carrots, chopped
- 2 stalks of celery, chopped
- 3 cups butternut squash, peeled and cut in 1/2 in. cubes (I buy it pre-cut because #time)
- 8 cups chicken broth low sodium or homemade*
- 1 can of diced tomatoes + 1 tablespoon of tomato paste
- 4 cups kale roughly chopped
- 14 oz cannelini beans drained and rinsed
- salt and pepper to taste
- pecorino as an optional garnish
- Heat a dutch oven pot over medium-high heat and add your olive oil.
- Add diced onion, celery and carrots and cook through until they are nice and translucent. Stay with them so they don’t start to brown, you want them to cook slow and steady. Low-medium heat should do the trick. And at this point your house will start to smell like fall!
- Add in the butternut squash cubes and stir them around for about 5 minutes, let them absorb the oil and flavors of your sautéd veggies.
- Have a little taste and add some salt until you like the flavor, I’d say a teaspoon would do.
- Add your chicken broth, diced tomatoes and tomato paste, close the lid and let this come to a boil.
- Turn the heat down to a simmer and wait until your squash is cooked through.
- When you are ready to serve, add the kale and beans.
- Season with salt and pepper to taste and serve with freshly grated pecorino cheese.
- A rustic bread goes really nicely with it, too!
Makes 4-6 servings
if you make our soup, be sure to snap a pic and tag @purejoyhome in your instagram stories!
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