Hello soup season!
I was pretty annoyed today when I brought this new soup for my lunch and then the day warmed up to 80°F. That doesn't make me feel very cozy at all or in the need of a warm bowl of soup! At any rate, I guess it's better to be prepped with lots of good soup options before the cold hits versus after. So I thought today would be a good day to share.
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When it comes to soup, I need it to be chunky. While I can appreciate a nice smooth butternut squash or tomato soup, I still want something I can really chew on and sip at the same time. So lately I have been doing just that even with a butternut squash base. So be on the lookout for a few more similar recipes.
Butternut squash is not the easiest veggie to prepare, but when it's done, and done right, it is sooo worth it. It is perfection cubed and roasted with a touch of olive oil, sea salt and pepper. You really don't have to do a lot to it. The trick to this White Bean, Kale, and Roasted Butternut Squash Soup is to thicken it a bit by pulling a cup or so of the soup and tossing it in the blender before adding it back in to the rest of the soup. This thickens the soup nicely but also keeps the soup nice and chunky. Big win for me! I am not a big broth based soup person unless I am under the weather. Soups can still be hearty, and that is what this one is!
***For the record, my husband does NOT eat kale and he gobbled this up. He is pretty much a chicken noodle soup, chili or minestrone soup kind of guy and again, he asked for seconds. My mic dropped that day! Ha!
Try these other soup recipes:
- Black Bean and Rice Soup
- Maple Roasted Sweet Potato Carrot Soup
- 20 Minute Black Bean Soup Recipe
- Fall Harvest Butternut Squash and Apple Soup
- Chunky Italian Vegetable Soup
- 1 butternut squash (about 3 lbs, 5 cups) skinned and cubed
- 2 T olive oil
- 3-4 garlic cloves minced
- 1 medium onion diced
- 3-4 carrots chopped
- 2 stalks celery chopped
- 4-5 c vegetable broth low sodium or unsalted (chicken broth will work as well)
- 2 can cannelloni beans, drained 15 oz.
- ½ teaspoon dried thyme
- 1 teaspoon oregano
- 1 teaspoon dried parsley
- Sea Salt
- Cracked Pepper
- Fresh thyme for garnish optional
- 1 - 1 ½ c chopped kale fresh or frozen
- Preheat oven to 400°F.
- Cut and chop vegetables as noted in ingredient list.
- In a medium bowl, toss the squash with 1 T olive oil to coat evenly. You can do this on the baking pan if desired. Arrange in a single layer on a parchment lined baking pan.
- Roast for about 20-30 minutes or until tender.
- In a large pot, heat 1 T olive oil over medium high heat.
- Add in onion and minced garlic and heat until translucent and fragrant.
- Add in carrots and celery and sauté for about 4-5 minutes.
- Add in 3 ½ c of broth, thyme, parsley, sea salt and pepper to taste and heat at a low boil until carrots and celery are tender, about 10-20 minutes.
- When carrots are tender, add in squash.
- Heat for another 5 minutes.
- Remove about 2 c of the soup and transfer to a high powered blender along with ½ c vegetable broth. Blend at high speed until smooth.
- Transfer creamy mixture back to pot and stir well to combine.
- Add in beans and kale and simmer on low for about 10 minutes or until ready to serve!