Butternut Squash, Bean, and Kale Soup

Hi guys,

It’s soup season, one of my favorite seasons, so to kick it off I made this butternut squash, bean and kale soup.

It’s easy, quick and delicious. Am not vegetarian, but three to four of my weekly meals are. This is one

my whole family likes, and because it’s easy, pleasy I LOVE it!!!

The first time I made this totally comforting soup, I used chickpeas and spinach.

Good news!!! You don’t have too. You can use any combination of beans and greens, but what stays constant is the butternut squash.

The ingredients are flexible, as far as what greens and beans you prefer, but the approach to roasting the squash and seasoning early

and often according to your taste is not.

A soup this flavorful requires that you build the flavors as you go, salting and adjusting to your taste.

I’ve tried making it with different winter squash, butternut squash is my favorite.

Roasting the squash caramelizes it with a sweet glaze, I love it and have to stop myself from eating to much of it

and leave enough for the recipe.

It’s one of those soups you make a big pot of, to reheat or freeze for a quick lunch or it’s hearty enough for a light dinner.

It’s a kinda of feel good, cozy, comforting soup  to welcome in the colder November  temperatures, and what better way to take out the chill than a bowl of steaming,

hearty, satisfying bowl of goodness, add a simple salad, some crusty bread and you have a simple, quick family meal, that’s fancy enough for company.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

1 small butternut squash cubed

1/3 cup olive oil 2 tablespoons butter

2 chopped onions

2 Tablespoons chopped garlic

1 cup chopped carrots

1 15 oz. can white beans

1 15 oz. can crushed tomatoes

2 cups chopped kale

1 teaspoon each red pepper flakes and cayene pepper

4 cups vegetable stock

salt and pepper to taste

Instruction

Peel and cut butternut squash into cubes

drizzle with olive oil, salt and pepper

roast in a 375 degree oven for 30 minutes

Heat oil and butter

Meal while saute onion, garlic and carrots until limp

Add tomatoes, broth and herbs cover simmer for 30 minutes.

Add beans, chopped kale and roasted squash

Simmer 10 minutes longer…..Sprinkle with Parmesan and Enjoy!!!!!