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Butternut Vegetable Soup
Butternut Vegetable Soup
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Creamy butternut and bean soup packed with colorful vegetables like potatoes, carrots, onion, and kale. Enjoy with crusty bread.
Ingredients:
  • 0.25 cup vegetable oil
  • 1 cup finely diced onion
  • 2 teaspoons minced garlic
  • 4 large carrots, thinly sliced
  • 2 cups peeled and cubed butternut squash
  • 12 cups vegetable broth
  • 2 red potatoes, cubed
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon ground black pepper
  • 4 cups finely chopped kale leaves
  • 1 (16 ounce) can great Northern beans, rinsed and drained
Instructions:
  • In a large Dutch oven over medium heat, warm the vegetable oil. Add the onion and garlic, cooking and stirring until the onion is soft and translucent, approximately 5 minutes. Incorporate the carrots and butternut squash, cook and stir until the squash starts to brown, around 15 minutes.
  • Add the flavorful broth to the pot. Mix in the vibrant red potatoes, fragrant thyme, salt, and pepper, then bring everything to a gentle boil. Lower the heat and let it simmer until the veggies are tender, approximately 45 minutes. Add the nutritious kale and great Northern beans, then simmer until the kale is tender, around 10 minutes.
  • Carefully blend 3 cups of soup in a blender until smooth, making sure not to fill the pitcher more than halfway. Use short pulses to start the blending process. Return the pureed soup to the pot, leaving some chunks for texture, or use a stick blender directly in the pot for a quicker option.

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