Butternut Squash Kale White Bean Soup Recipes

KALE, WHITE BEAN, AND BUTTERNUT SQUASH SOUP

Steps:

• Remove and discard the skin from the rotisserie chicken. Shred the meat into a bowl and set aside. Place the carcass and bones in a medium pot. Add 8 cups water, cover and bring to a boil. Reduce heat and simmer for 15 minutes.
• Meanwhile, heat the oil in a large pot over medium heat. Add the onion, season with 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, covered, stirring occasionally, for 8 minutes. Add the celery, garlic, and thyme and cook, stirring occasionally, until the onion is lightly golden brown around the edges, 4 to 6 minutes. Add the tomato paste and cook, stirring, for 1 minute.
• Strain the chicken mixture into the vegetable mixture and discard the bones. Add the squash and bring to a boil. Reduce the heat and simmer until the squash is just tender, 5 to 7 minutes. Stir in the kale, beans, and shredded chicken. Cook, stirring, until the kale is just tender, about 3 minutes. Discard the thyme sprigs before serving.

BUTTERNUT SQUASH, KALE, AND WHITE BEAN SOUP

Steps:

• Heat oil in a Staub 7-qt Cast Iron Cocotte over medium. Once hot, add onions and celery; cook 8 minutes, until soft.Stir in garlic, chili flakes, butternut squash, and thyme sprigs; cook 4 to 5 minutes, until aromatic.
• Add white beans, kale, broth, water, smoked paprika, salt, and pepper; increase heat to bring soup to a boil. Reduce heat to medium-low and simmer, uncovered, for 25 minutes, or until squash is tender.
• Remove thyme sprigs, and stir in heavy cream, Parmesan, and sage. Taste and adjust seasonings as needed. Ladle soup into bowls and garnish with toasted pumpkin seeds and additional Parmesan cheese, if desired.

WHITE BEAN, KALE AND ROASTED VEGETABLE SOUP

Steps:

• Preheat oven to 400°F. Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.
• Transfer carrots and squash to work surface. Cut into 1/2-inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot; bring to boil. Reduce heat; simmer uncovered until kale is tender, about 30 minutes.
• Add beans and reserved carrots and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.)

BUTTERNUT SQUASH AND KALE SOUP

Steps:

• If desired, sautee onions undil tender and then add the rest of the ingredients except salt and pepper.
• Otherwise, just dump all ingredients except salt and pepper in a pot.
• Bring to a boil, then turn down to simmer. Let it simmer on medium-low heat about 15 minutes. It is done when squash cubes are soft but still hold their shape. If desired, add salt and/or pepper to taste.
• Note: I don't measure when I make this soup, the amounts of ingredients don't need to be exact.

WHITE BEAN, BUTTERNUT SQUASH, KALE AND OLIVE STEW

Steps:

• Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic; sauté until tender, about 10 minutes. Add squash; sauté Add bell peppers and stir to coat with onion mixture. Add broth. Cover and simmer until squash is just tender, about 10 minutes.
• Mix kale and sage into stew. Cover and cook until kale wilts, stirring occasionally, about 8 minutes. Add beans and olives and stir until heated through. Season to taste with salt and pepper.
• Transfer stew to large shallow bowl. Sprinkle generously with cheese.

KALE AND WHITE BEAN SOUP

Steps:

• Cut or tear the kale into 1/2-inch strips. In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook until softened, about 5 minutes.
• Add about half of the beans, and lightly mash with a fork. Add water and stock, and bring to a boil. Stir in kale, remaining beans, 1 teaspoon salt, and 1/4 teaspoon pepper. Partially cover, reduce heat, and simmer until kale is tender, about 20 minutes.
• Toast bread. Ladle soup into bowls, top with toast, and drizzle with remaining tablespoon olive oil. Sprinkle with Parmesan, if desired.

BUTTERNUT SQUASH, WHITE BEAN AND KALE RAGOUT (VEGAN)

Steps:

• 1. Preheat oven to 425 degrees. Using a vegetable peeler or paring knife, peel pumpkin or squash. Trim stem, then halve pumpkin or squash and scoop out seeds (save for roasting if desired). Cut flesh into 1-inch cubes.
• 2. Spread cubes out on a large rimmed baking sheet. In small saucepan, combine butter or canola oil, syrup, 1 teaspoon vinegar, kosher salt, 1/2 teaspoon black pepper and cayenne. Cook, stirring, over medium-high heat until butter melts; pour mixture over squash and toss to coat evenly. Roast, tossing occasionally, until pumpkin or squash is very tender and caramelized at edges, about 30 minutes.
• 3. In a large skillet, warm olive oil over medium heat. Add leeks, garlic, rosemary and a generous pinch of salt. Cook, stirring occasionally, until leeks are very soft and not at all browned, about 15 minutes. Add beans and broth and simmer for 10 minutes.
• 4. Stir in kale. Simmer until kale is cooked down and very tender, about 10 minutes. Stir in pumpkin or squash and chopped cranberries; season with remaining 1 1/2 teaspoons vinegar and 1/2 teaspoon black pepper. Garnish with additional cranberries and sea salt, and serve.