Ingredients (6 servings)
- 1 Tbsp olive oil
- 1 medium butternut squash, peeled, seeded, and diced
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 Tbsp unsalted butter
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp dried oregano
- Juice of 1 lemon
- 6 cups chicken or vegetable stock
- Kosher salt and freshly ground black pepper
- 2 (15 oz) cans cannellini beans, drained
- 2 cups baby kale
Build the Soup Base
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced butternut squash and cook, stirring occasionally, for ~5-7 minutes. You want it to get a little bit of color and start to soften.
You’re not cooking it all the way through here, just giving it a head start and building flavor.
Remove the squash from the pot and set it aside.
Add the diced onion to the pot and cook for about 5 minutes, until it’s soft and translucent. Add the minced garlic and cook for another minute until you can smell it.
Add the butter to the pot. Once it’s melted, stir in the dried thyme, rosemary, and oregano. Let the herbs cook for a minute to wake them up.
Simmer the Soup
Return the butternut squash to the pot. Add the lemon juice and the stock. Bring the soup to a boil, then reduce the heat to a low simmer. Cover the pot and let it cook for about 15 minutes, or until the squash is tender.
Season the soup with salt and pepper to your taste.
Add the drained cannellini beans and the baby kale. Let the soup continue to simmer for another ~3-5 minutes, just until the beans are heated through and the kale has wilted.
If you’re using a tougher green like regular kale, you might need to let it simmer for a bit longer.
Ladle the soup into bowls and serve with some crusty bread for dipping.
Tuscan White Bean and Butternut Squash Soup
Ingredients
Ingredients (6 servings)
- 1 Tbsp olive oil
- 1 medium butternut squash peeled, seeded, and diced
- 1 large yellow onion diced
- 3 cloves garlic minced
- 1 Tbsp unsalted butter
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp dried oregano
- Juice of 1 lemon
- 6 cups chicken or vegetable stock
- Kosher salt and freshly ground black pepper
- 2 cans cannellini beans 15 oz, drained
- 2 cups baby kale
Instructions
- Heat olive oil in large pot over medium heat. Cook diced butternut squash 5-7 minutes until lightly colored.
- Remove squash and set aside.
- Cook onion in same pot 5 minutes until translucent. Add garlic, cook 1 minute.
- Add butter and dried herbs, cook 1 minute.
- Return squash to pot. Add lemon juice and stock. Bring to boil, reduce to simmer.
- Cover and cook 15 minutes until squash is tender.
- Season with salt and pepper.
- Add cannellini beans and baby kale. Simmer 3-5 minutes until beans are hot and kale wilts.
- Serve hot with crusty bread.
