butternut squash, coco bianco bean and kale soup

NutriSue - butternut squash, coco bianco and kale soup True to my resolution of eating more kale (I think I’ve had it every day since the new year, without even trying!), and with dried coco bianco beans in the cupboard, I found myself making this soup Sunday afternoon. The kale is not the star of the show, but it adds a nice earthy flavour. I love the texture and flavour of the squash. To me it’s comfort food. When you make this, you don’t have to add any oil. I used the vegetable stock to ‘sauté’ the onions and garlic. Because good quality oils should be part of your diet, I added the olive oil to the hot soup when I served it. When I cooked the carrot and butternut squash, I saved the cooking water and added it to the soup. More flavourful than plain water! I cooked the carrot and mashed it to add to the soup. I thought it added some nice sweetness and texture. NutriSue - butternut squash, coco bianco and kale soup

butternut squash, coco bianco and kale soup
2 liters vegetable stock
1 medium butternut squash diced and cooked (save the water to add to the soup)
3 cups coco bianco or cannelini beans, cooked
2 cups kale, core removed, julienned
1 carrot, peeled, cooked and mashed (drain the cooking liquid into the soup)
1 large onion, chopped
2 garlic cloves minced
herbes d’provence, to taste (I added 1 heaping tsp to my big pot of soup)
salt and pepper to taste

  • in a large pot, ‘sauté’ the onions and garlic with a bit of the vegetable stock
  • add the herbes d’provence and cook for about a minute
  • add the stock, beans and mashed carrot
  • boil for 10 minutes
  • turn down the heat to a simmer and add the cooked butternut squash
  • cook for 10 minutes
  • turn off the heat and add the julienned kale
  • put a lid on the pot and let the kale wilt a bit before serving

Serve with a drizzle of olive oil. If the soup gets too thick the next day, add more stock or water.


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