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Categories:Viewed: 51 - Published at: 6 years ago
Ingredients
- 2 tbsp butter
- 1 med onion, cut into 1/2in dice
- 2 garlic cloves, coarsely chopped
- coarse salt and ground pepper
- 1 lb acorn squash, peeled, seeded and cut into 1in chunks
- 1 bunch kale (3/4 lb), ribs cut away and discarded, leaves torn
- 5.5 c low-sodium chicken broth
- 1 can (14 oz) cannellini beans, rinsed
- 3 sprigs thyme
- grated parmesan for serving (optional)
Method
- In a large dutch oven or heavy pot, melt butter over med. Cook onion and garlic until fragrant, 3 mins; season with salt and papper. Add squash and kale and cook until kale is wilted, about 3 mins; season with salt and pepper. Add broth, beans and thyme. Bring to a simmer and cook until squash and kale are tender, about 12 mins. Season soup with salt and pepper and serve with parmesan, if desired.
