Butternut Vegetable Soup

Recipe By: Kathy   Photo By: SPARKLE33
A thick, creamy butternut and bean soup is loaded with colorful, tasty vegetables - potatoes, onion, carrots, and and kale. Serve with crusty bread.
  • Prep: 30 Minutes
  • |
  • Cook: 1 hour 15 Minutes
  • |
  • Total: 1 hour 45 Minutes
  • 1/4 cup vegetable oil
  • 1 cup finely diced onion
  • 2 teaspoons minced garlic
  • 4 large carrots, thinly sliced
  • 2 cups peeled and cubed butternut squash
  • 12 cups vegetable broth
  • 2 red potatoes, cubed
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 cups finely chopped kale leaves
  • 1 (16 ounce) can great Northern beans, rinsed and drained
  1. Heat the vegetable oil in a large Dutch oven over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrots and butternut squash; cook and stir until squash begins to brown, about 15 minutes.
  2. Pour in the broth. Stir in the red potatoes, thyme, salt, and pepper, and bring to a boil. Reduce heat and simmer until vegetables are tender, about 45 minutes. Stir in the kale and great Northern beans, and simmer until the kale is tender, about 10 minutes.
  3. Pour about 3 cups of the soup into a blender, filling the pitcher no more than halfway full (you may have to do this in two batches). Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed portion of the soup to the soup pot, leaving the remaining soup chunky. Alternately, you can use a stick blender and partially puree the soup right in the cooking pot.
Nutrition Information
Reviewed By: onlyme
I made this and my husband said it was one of the best meals I've cooked, my daughter agreed. They really loved it. I didn't use any kale and made a few adjustments. I added a couple of bay leaves, added sliced mushrooms and celery, added parsley, basil, thyme and the biggest change I made was I sauteed some chopped steak then added it to simmer with the soup for more flavor. I'm sure I would have enjoyed it without the meat because it was very hearty, but I know my husband enjoys some type of meat in his soup. Anyway, it was real tasty and I look forward to making this again.
Reviewed By: katierosebuchinger
This soup was GREAT! I didn't have kale, so I just skipped it, and I used carnival squash instead of butternut. I'm sure it's great the way the recipe is written, but it's also very adaptable, so bonus points! I think it would also be good with some bacon sprinkled in it, too. I've never liked squash soups, usually they are too sweet for me, but this was just right. Definitely a keeper, a great soup for a chilly, rainy, autumn supper! :)
Reviewed By: Christy83