40-minute butternut squash, white bean, and kale soup
1
Points®
Total time: 40 min • Prep: 5 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
This healthy, veggie-packed soup is a great choice if you're trying to eat more plant-based. To keep the recipe as quick as possible, make sure the butternut squash is cut into 1/2-inch pieces and the onion is diced so they’ll cook quickly and evenly in this hearty soup. Also, look for 8-ounce bags of stemmed and chopped kale in the salad green section of the produce department. Consider picking up a second can of beans as you might need some of it to get to the recommended 1 3/4 cups. To make this soup even heartier, add your favorite whole grain (for vegetarians) or a small amount of cooked, shredded chicken or cooked, chopped bacon.
Ingredients
Fat-free reduced sodium chicken broth
10 cup(s)
Raw butternut squash
3 cup(s), peeled, seeded and diced
Canned white beans
1¾ cup(s), drained and rinced
Red onion
½ cup(s), chopped
Dried thyme
1 tsp
Dried sage
½ tsp
Table salt
½ tsp
Black pepper
½ tsp
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
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