Winter vegetable soup made with acorn squash, kale, chicken or vegetable broth, cannellini beans and thyme, topped with parmesan cheese.
When I was in high school, I was at a local diner with my mother one night and she ordered a glass of white zinfandel. The waitress, confused, told her that they didn’t have white zinfandel, but they had the “pink kind.”
Well, yes. White Zinfandel is tinted pink. Similarly, black kale is actually green. Growing up, eating green vegetables meant peas, string beans, broccoli and the occasional iceberg lettuce salad. Healthy, but not a lot of variety.
Over the past few years I’ve discovered just how much I like spinach (especially in spinach and artichoke dip or baked penne with spinach and sausage) as well as how well Swiss chard complements whole wheat spaghetti. And now, I can sing the praises of kale, also.
This soup only takes about fifteen minutes to prepare (which I will admit, does not include wrestling with your vegetable peeler and the acorn squash) and another fifteen minutes to simmer away on the stove. Even if you have an acorn squash that fights back, it’s a quick dinner and filling for a chilly night.
- 2 tablespoons butter
- 1 medium onion, cut into ½-inch dice
- 2 garlic cloves, coarsely chopped
- coarse salt and ground pepper
- 1 pound acorn squash, peeled, seeded and cut into 1-inch chunks
- 1 bunch of kale (3/4 pound), ribs cut away and discarded, leaves torn
- 5½ cups low-sodium chicken broth
- 1 can (14 ounces) cannellini beans (liquid reserved)
- 3 sprigs thyme
- Grated parmesan, for serving (optional)
- 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 an cook until squash and kale are tender, about 12 minutes. Season soup with salt and pepper and serve with Parmesan, if desired.