Butternut Vegetable Soup
If you used canned beans or cooked the beans in advance, this recipe will take barely any time at all.
Recipe Summary 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.
Ingredients | Soup Recipes With Kale And White Beans¼ cup vegetable oil1 cup finely diced onion2 teaspoons minced garlic4 large carrots, thinly sliced2 cups peeled and cubed butternut squash12 cups vegetable broth2 red potatoes, cubed½ teaspoon dried thyme1 teaspoon salt½ teaspoon ground black pepper4 cups finely chopped kale leaves1 (16 ounce) can great Northern beans, rinsed and drainedDirectionsHeat the vegetable oil in a large Dutch oven over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrots and butternut squash; cook and stir until squash begins to brown, about 15 minutes.Pour in the broth. Stir in the red potatoes, thyme, salt, and pepper, and bring to a boil. Reduce heat and simmer until vegetables are tender, about 45 minutes. Stir in the kale and great Northern beans, and simmer until the kale is tender, about 10 minutes.Pour about 3 cups of the soup into a blender, filling the pitcher no more than halfway full (you may have to do this in two batches). Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed portion of the soup to the soup pot, leaving the remaining soup chunky. Alternately, you can use a stick blender and partially puree the soup right in the cooking pot.Info | Soup Recipes With Kale And White Beansprep:
30 mins
cook:
1 hr 15 mins
total:
1 hr 45 mins
Servings:
10
Yield:
1 gallon
TAG : Butternut Vegetable SoupSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Squash Soup Recipes, Butternut Squash Soup Recipes,
