Sunday, January 12, 2014

On Kappy's Plate Butternut Squash Soup with Kale and White Beans

Got this recipe from my friend's website and it rules! Perfect hearty soup for a cold night and awesome the next day with an egg on it. Thanks, Andrew!

Kappy's Butternut Squash Soup with Kale and White Beans
Recipe from

3 tablespoons EVOO, extra virgin olive oil
1 small to medium size onion, chopped, or 1 small leek, chopped and cleaned
Salt and pepper
1-2 carrots, chopped
2 ribs celery, chopped
2 garlic cloves, chopped
1 small butternut squash, peeled, seeded and rough chopped, about 3-4 cups worth
1 1/2 quarts chicken stock (set an extra cup aside if you like your soup thin)
1 15-ounce can white beans, rinsed and drained
About 1/2 bunch kale (2 large handfuls), striped from stem, washed, and rough chopped
1/2 to 1 lemon, juiced (just for a little zip)
(I also added 1/2 teaspoon curry powder and a tablespoon or two of brown sugar.)
 To Garnish:
- macaroni/baby shells (I used quinoa shells)
- parsley, chives, etc.
- crumbled bacon

- heat EVOO in a medium to large size soup pot
- add onions, season with s&p and cook for 3-5 minutes stirring every now and then
- add carrots, celery and garlic, season with s&p and cook for an additional 3-5 minutes
- add in the butternut squash and let cook for an additional 5 minutes
- add the stock to cover, bring to a simmer and let bubble away for 15-20 minutes or until the squash is soft and fully cooked
- add soup to a blender or food processor- do not fill more than halfway (do this in batches if necessary
- add pureed soup back to pot, turn heat to low and adjust consistency and seasonings
- add beans, kale, and lemon and stir to combine- let kale wilt for a few minutes and serve with garnish of choice