Kale and Butternut Squash Soup

KaleSquashSoup

As the leaves fall and our focus shifts full-on to autumn, we find ourselves craving the warmth and easy sustenance of soup. Can you blame us? What could be better on a chilly, windy night than a bubbling pot of delicious goodness? Well, keeping in mind that most soups (including this one) taste better the next day, these are leftovers we have no problem polishing off. Kale and Butternut Squash Soup

Adapted from Alice Waters’ Art of Simple Food

• 1 cup dried Cannellini or Borlotti Beans (or 2 1/2 to 3 cups cooked/canned beans)

• 1/ 4 cup olive oil

• 2 celery stalks, finely chopped

• 2 carrots, peeled and finely chopped

• 1 large onion, finely chopped

• 1 bay leaf, dried

• 4 cloves garlic, coarsely chopped

• 2 teaspoons chopped fresh sage leaves

• 1 teaspoon chopped fresh rosemary

• 2 teaspoons salt

• 3 cups water

• 1 14 ounce can of stewed tomatoes

• 1/2 cup sun dried tomatoes chopped

• 1 large bunch kale, stems removed, and roughly chopped

• 1/2 butternut squash, peeled, seeded, and cut into 1/2 inch cubes ( about 2 cups)

• fresh ground pepper

• Parmesan, grated

Soak beans overnight in 4 cups water. Drain. Place beans in sauce pan and cover with at least 2 inches of water. Simmer for 2 hours or so. Add more water if the level gets low. Salt and set aside tender beans.

In a dutch oven or stew pot, heat olive oil over medium heat. Add onion, carrot, and celery. Cook until tender, about 15 minutes.

Add bay, sage, rosemary, garlic and salt. Cook for 5 more minutes.

Add chopped kale and tomato (add all the tomato liquid too) and cook another 5 minutes.

Add 3 cups water, simmer 15 minutes.

Add sun dried tomatoes and squash. Cook until tender about 10-15 minutes. When squash is tender, add the cooked beans. Add salt if necessary.

Serve with freshly grated Parmesan and ground pepper.

image and recipe from Yummy Supper.