Butternut Squash and Kale Soup with Fresh Herbs and White Beans

By á-48458

Nutritional Information per serving:
Serving size: 1 1/2 cups
Calories per serving: 126.5

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 3/4 cup peeled and chopped carrot (about 2 large)
• 3/4 cup chopped celery (about 3 large)
• 2 tablespoons chopped scallions
• 1/4 to 1/2 teaspoon garlic salt
• 6 cups 99% fat-free chicken or vegetable broth
• 2 cups water
• 3 to 4 cups 1-inch chopped butternut squash
• 2 cups torn/chopped kale leaves
• 2 to 3 sprigs fresh rosemary and thyme
• One (15.5-ounce) can white beans, rinsed and drained
• Kosher salt and freshly ground black pepper, to taste
• optional: grated Parmesan cheese, for serving

Preparation

Step 1

1. Heat the olive oil in a large soup pot, then add the onion, carrot, celery, scallions and garlic salt. Cook and stir 5 to 6 minutes, or until vegetables begin to soften.

2. Add the broth, water and butternut squash. Bring to a boil, then reduce the heat to low and simmer for 15 minutes. Add the kale and herbs and simmer an additional 10 minutes. Stir in the beans and heat through. Remove the fresh herb sprigs and discard. Season to taste with salt and pepper, and serve. Sprinkle individual servings with Parmesan cheese, if desired.