Butternut Vegetable Soup

Name: Butternut Vegetable Soup
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters peeled and cubed butternut squash; 454 grams great Northern beans, rinsed and drained; 4 larges carrots, thinly sliced; 1 teaspoons dried thyme; 2 teaspoons minced garlic; 1 teaspoons ground black pepper; 946 milliliters finely chopped kale leaves; 237 milliliters finely diced onion; 2 red potatoes, cubed; 1 teaspoon salt; 3 liters vegetable broth; 59 milliliters vegetable oil

Butternut Vegetable Soup might be just the soup you are searching for. This recipe serves 8. Watching your figure? This gluten free and vegan recipe has 233 calories, 8g of protein, and 8g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up butternut squash, garlic, potatoes, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 45 minutes. It will be a hit at your Autumn event.

Instructions

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.

Ingredients you will need

Squash

Vegetable Oil

Carrot

Garlic

Onion

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Great Northern Beans

Red Potato

Vegetable

Pepper

Broth

Thyme

Kale

Salt

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.

Ingredients you will need

Soup