Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 1 medium onion, cut into 1/2-inch dice

  3. 2 garlic cloves, coarsely chopped

  4. Coarse salt and ground pepper

  5. 1 pound acorn squash, peeled, seeded, and cut into 1-inch chunks

  6. 1 bunch kale ( 3/4 pound), ribs cut away and discarded, leaves torn

  7. 5 1/2 cups (43 1/2 ounces) low-sodium chicken broth

  8. 1 can (14 ounces) cannellini beans, rinsed

  9. 3 sprigs thyme

  10. Grated Parmesan, for serving

Instructions Jump to Ingredients ↑

  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 and 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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