40-Minute Butternut Squash, White Bean, and Kale Soup
- Total Time
Make sure the butternut squash is cut into 1/2-inch pieces so they’ll cook quickly in this hearty soup.
fat-free reduced sodium chicken broth10 cup(s)
uncooked butternut squash3 cup(s), peeled, seeded and diced
canned white beans1 ¾ cup(s), drained and rinced
uncooked red onion(s)½ cup(s), chopped
dried thyme1 tsp
dried sage½ tsp
table salt½ tsp
black pepper½ tsp
uncooked kale8 oz, packed, stemmed and chopped
- 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.
- Stir in kale. Cover and continue simmering, stirring occasionally, for 20 minutes, until kale and butternut squash are tender.
- Serving size: 3 cups