Butternut Vegetable Soup

A thick, creamy butternut and bean soup is loaded with colorful, tasty vegetables - potatoes, onion, carrots, and and kale. Serve with crusty bread.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 45 mins
• Calories: 187 Calories

Ingredients

• 1 teaspoon salt
• 2 teaspoons minced garlic
• 1 cup finely diced onion
• 4 large carrots, thinly sliced
• 2 red potatoes, cubed
• 12 cups vegetable broth
• 2 cups peeled and cubed butternut squash
• 4 cups finely chopped kale leaves
• 1 (16 ounce) can great Northern beans, rinsed and drained
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon dried thyme
• 0.25 cup vegetable oil

Recipe Instructions

Step 1

Heat vegetable oil in a large Dutch oven over medium heat. Add onion and garlic; cook and stir until onion softened and translucent, about 5 minutes. Add butternut squash and carrots; cook and stir until squash begins to brown, about 15 minutes.

Step 2

Stir in broth, red potatoes, salt, pepper, and thyme; bring to a boil. Reduce heat and simmer until vegetables tender, about 45 minutes. Stir in kale and great Northern beans; simmer until kale is tender, about 10 minutes.

Step 3

Add 3 cups soup to a blender, filled no more than halfway (you may have to do this in two batches). Cover and hold down lid with a folded kitchen towel, pulse a few times before leaving on to purée. Return puréed soup to Dutch oven, leave remaining soup chunky. Alternately, you can use an immersion blender and partially purée soup in the Dutch oven.