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Winter Vegetable Soup


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  • 2 tablespoons butter
  • 1 medium onion, cut into 1/2-inch dice
  • 2 garlic cloves, coarsely chopped
  • coarse salt and ground pepper
  • 1 pound acorn squash, peeled, seeded and cut into 1-inch chunks
  • 1 bunch of kale (3/4 pound), ribs cut away and discarded, leaves torn
  • 5 1/2 cups low-sodium chicken broth
  • 1 can (14 ounces) cannellini beans (liquid reserved)
  • 3 sprigs thyme
  • grated parmesan, for serving (optional)


Adapted from


Step 1

In a large Dutch oven or heavy pot, melt butter over medium. Cook onion and garlic until fragrant, 3 minutes. Season with salt and pepper.

Add squash and kale and cook until kale is wilted, about 3 minutes. Season with salt and pepper.

Add broth, beans and thyme. Bring to a simmer an cook until squash and kale are tender, about 12 minutes. Season soup with salt and pepper and serve with Parmesan, if desired.


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