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Hearty Butternut Vegetable Soup

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PREP TIME
30 min
COOKING TIME
75 min
TOTAL TIME
105 min
SERVINGS
10 servings
Dinner
Hearty Butternut Vegetable Soup
Ingredients
  • 1/4 cup vegetable oil
  • 1 cup finely diced onion
  • 2 teaspoons minced garlic
  • 2 cups peeled and cubed butternut squash
  • 4 large carrots, thinly sliced
  • 12 cups vegetable broth
  • 2 red potatoes, cubed
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 4 cups finely chopped kale leaves
  • 1 (16 ounce) can great Northern beans, rinsed and drained
Instructions
1
Preheat a large, heavy-bottomed pot with a lid over medium heat.
2
Next, add a generous amount of vegetable oil to the pot and let it warm up for a minute or two.
3
Once the oil is hot, carefully add sliced onions and minced garlic to the pot; continue stirring until they have softened and turned a pale yellow color, approximately 5 minutes.
4
Following that, add sliced butternut squash and chopped carrots to the pot; keep stirring until they begin to develop a rich, caramelized color on their surfaces, roughly 15 minutes.
5
Now, pour in the vegetable broth, add diced red potatoes, a pinch of salt, some black pepper, and a few sprigs of fresh thyme; bring the mixture to a rolling boil.
6
Subsequently, reduce the heat and let it simmer until all the vegetables are tender and easily pierced with a fork, about 45 minutes.
7
After that, add a handful of chopped kale and cooked Great Northern beans to the pot; continue simmering until the kale has wilted and become tender, approximately 10 minutes.
8
To create a smooth soup, pour 3 cups of the mixture into a blender, leaving about an inch of space at the top. Cover the blender and press down on the lid with a folded kitchen towel to secure it; pulse the blender a few times before leaving it running to purée the soup.
9
Return the blended soup to the pot, leaving the remaining chunky vegetables behind. Alternatively, you can use an immersion blender to partially purée the soup directly in the pot.