Description
A thick, creamy butternut and bean soup is loaded with colorful, tasty vegetables – potatoes, onion, carrots, and and kale. Serve with crusty bread.
Ingredients
- ¼ cup vegetable oil
- 1 cup finely diced onion
- 2 teaspoons minced garlic
- 4 large carrots, thinly sliced
- 2 cups peeled and cubed butternut squash
- 12 cups vegetable broth
- 2 red potatoes, cubed
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups finely chopped kale leaves
- 1 (16 ounce) can great Northern beans, rinsed and drained
Instructions
- Heat the vegetable oil in a large Dutch oven over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent
- about 5 minutes. Stir in the carrots and butternut squash; cook and stir until squash begins to brown
- about 15 minutes.
- Pour in the broth. Stir in the red potatoes
- thyme
- salt
- and pepper
- and bring to a boil. Reduce heat and simmer until vegetables are tender
- about 45 minutes. Stir in the kale and great Northern beans
- and simmer until the kale is tender
- about 10 minutes.
- Pour about 3 cups of the soup into a blender
- filling the pitcher no more than halfway full (you may have to do this in two batches). Hold down the lid of the blender with a folded kitchen towel
- and carefully start the blender
- using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed portion of the soup to the soup pot
- leaving the remaining soup chunky. Alternately
- you can use a stick blender and partially puree the soup right in the cooking pot.
Prep Time: 30 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 45 mins
Servings: 10