This is the third time I’ve made this soup. The first two times, I had every intention of taking a photo so that I could blog about it. But, alas, I kept forgetting.
I found this recipe on the blog For Love of the Table.
- 3 tbs olive oil
- 2 onions, chopped
- 3-4 cloves garlic, minced
- 1-2 tbs fresh rosemary,minced
- 8 to 10 oz. kale, de-stemmed and cut into ribbons
- 1 butternut squash, peeled, seeded, and cubed
- 4 cups chicken broth
- salt and pepper, to taste
- 15 oz. can white beans
- parmesan cheese, grated, for garnish
In a large, heavy-bottomed pot, add theolive oil. Over medium-high heat, cook the onions, garlic, and rosemary until the onions are translucent.
Add the kale. Cook until the kale begins to wilt. Add the squash and cook for another 2-3 minutes.
Add the broth and salt and pepper. Let everything simmer for 20-30 minutes, or until the squash is tender.
Once the squash is tender, using a spoon, smash some of the squash against the side of the pot. This will help thicken the soup, as well as give it a nice orange-y color. Add the canof beans, liquid and all. This will also help thicken it. Simmer for 5-10 minutes more.
Taste and adjust seasonings as necessary. Ladle into bowls and top with grated parmesan cheese.