Butt Seriously welcomes Erin from www.erinsfoodfiles.com. Erin is a food blogger from Nashville, Tenn., who makes healthy, appetizing dishes and amazing desserts.

This recipe was originally called Winter Vegetable Soup; however, I don’t want to people to believe this is only a soup you can eat during the winter!  So, I renamed the recipe to Kale, Squash & White Bean Stew.

To make this recipe, I used squash I still had from my last Community Supported Agriculture (CSA) box, and kale is still being sold at the local Farmer’s Market.  Even if you’re not a CSA/Farmer’s market kind of person, this soup can be easily made with veggies from your conventional supermarket. 

Kale, Squash & White Bean Stew is delicious, filling and definitely not too heavy.  Kale is a super food I’ve grown to really love the past year or two. It’s high in fiber and potassium and low in sodium, which works great with your digestive system. I’m not a vegetarian, but I really enjoy eating meat-free meals.  This soup is another dish I’m definitely adding to my repertoire.

Kale, Squash & White Bean Stew
adapted from Martha Stewart 

Ingredients:

2 tablespoons butter
1 medium onion, cut into 1/2-inch dice
2 garlic cloves, coarsely chopped
Coarse salt and ground pepper
1 small acorn squash, peeled, seeded, and cut into 1-inch chunks
1 small butternut 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)

Directions:

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.

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