Ingredients
2 tbsp butter
1 med onion, cut into 1/2in dice
2 garlic cloves, coarsely chopped
coarse salt and ground pepper
1 lb acorn squash, peeled, seeded and cut into 1in chunks
1 bunch kale (3/4 lb), ribs cut away and discarded, leaves torn
5.5 c low-sodium chicken broth
1 can (14 oz) cannellini beans, rinsed
3 sprigs thyme
grated parmesan for serving (optional)
Preparation
In a large dutch oven or heavy pot, melt butter over med. Cook onion and garlic until fragrant, 3 mins; season with salt and papper. Add squash and kale and cook until kale is wilted, about 3 mins; season with salt and pepper. Add broth, beans and thyme. Bring to a simmer and cook until squash and kale are tender, about 12 mins. Season soup with salt and pepper and serve with parmesan, if desired.
