Winter Vegetable Soup

• 2 tablespoons butter
• 1 medium onion, cut into 1/2-inch dice
• 2 garlic cloves, coarsely chopped
• Coarse salt and ground pepper
• 1 pound acorn squash, peeled, seeded, and cut into 1-inch chunks
• 1 bunch kale ( 3/4 pound), ribs cut away and discarded, leaves torn
• 5 1/2 cups (43.5 ounces) low-sodium chicken broth
• 1 can (14 ounces) cannellini beans, rinsed
• 3 sprigs thyme
• Grated Parmesan, for serving (optional)

In a large Dutch oven or heavy pot, melt butter over medium. Cook onion and garlic until fragrant, 3 minutes; season with salt and pepper. Add squash and kale and cook until kale is wilted, about 3 minutes; season with salt and pepper. Add broth, beans, and thyme. Bring to a simmer and cook until squash and kale are tender, about 12 minutes. Season soup with salt and pepper and serve with Parmesan, if desired.

 

Serves 4; 254 calories.

 

VERDICT:  This probably would have been incredibly easy if I'd actually had all of my ingredients prepped before I started cooking, a lesson I will apparently never learn.  I used vegetable broth instead of chicken, which I suspect robbed it of a little flavor.  Not bad, but not notable, either.  Toss.