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40-Minute Butternut Squash, White Bean, and Kale Soup

Total Time
40 min
Prep
5 min
Cook
35 min
Serves
4
Difficulty
Easy
Make sure the butternut squash is cut into 1/2-inch pieces so they’ll cook quickly in this hearty soup.
Ingredients

fat-free reduced sodium chicken broth

10 cup(s)

uncooked butternut squash

3 cup(s), peeled, seeded and diced

canned white beans

1¾ cup(s), drained and rinced

uncooked red onion(s)

½ cup(s), chopped

dried thyme

1 tsp

dried sage

½ tsp

table salt

½ tsp

black pepper

½ tsp

uncooked kale

8 oz, packed, stemmed and chopped

Instructions

  1. In a large saucepan, combine broth, butternut squash, beans, onion, thyme, sage, salt and pepper. Bring to a boil over high heat. Cover, reduce heat to low, and simmer for 15 minutes.
  2. Stir in kale. Cover and continue simmering, stirring occasionally, for 20 minutes, until kale and butternut squash are tender.
  3. Serving size: 3 cups
Notes
Look for 8-ounce bags of stemmed and chopped kale in the salad green section of the produce department.

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