Autumn Squash Soup
Easy, hearty, vegetarian and delicious this soup is perfect for a chilly evening. Makes a fabulous lunch too!
Servings 4
Ingredients
- 2 stalks celery diced
- 1 large onion diced
- 5 cloves garlic chopped
- 1 medium butternut squash peeled & diced
- 1 bunch kale chopped
- 1 14 oz can white beans
- 4 cups vegetable broth
- 1/2 teaspoon red pepper flakes or less to taste
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
- 1/3 cup heavy cream or non-dairy cream
- 1/3 cup grated parmesan optional
Instructions
- Prep and gather all your ingredients
- Heat the olive oil in a large, heavy soup pot
- Add the celery & onion and sauté until soft - 4-5 minutes
- Add the garlic, thyme & red pepper flakes and sauté for an additional 30 seconds
- Add the diced butternut squash, a pinch of salt & pepper, and cook for 6-8 minutes, until just al dente
- Add the kale & vegetable broth and give it all stir
- Bring to a boil, reduce heat and simmer for 20 minutes until the squash is just soft
- Add the cream (or non-dairy cream) and parmesan cheese, if using. Give it a stir and simmer for a couple of minutes until hot
- Serve with toasted bread and enjoy!
Notes
Feel free to use frozen butternut squash chunks in this recipe. Just reduce the simmer time by half to ensure the squash doesn't get mushy