I gave you a little break from soups, but I can't wait any longer to share the favorite soup from my soup extravaganza a couple of weeks ago. I wanted to make a veggie-based soup that would be a little bit lighter than the other soups that I made (red lentil stew, potato and leek, and Thai chicken), and I settled on Food Blogga's butternut squash, kale, and chickpea soup (substituting pinto beans because I was out of chickpeas).
Before I tasted it, I was surprised to hear this soup get rave reviews. I thought people would get squeamish when they saw the kale, or that they would be iffy about the squash. Boy was I wrong! Everyone seemed to enjoy it, and overwhelmingly declared it their favorite. I knew why when I tasted it. It was sweet, spicy, and perfect. It became more of a stew by the time I took a picture (apparently I'm not very good at doling out the liquid portion of the soup), but it was still fantastic. I'm submitting this soup to Weekend Herb Blogging, which is organized by Haalo from Cook (almost) Anything At Least Once, and hosted by Simona from Briciole this week.
Butternut squash, kale, and bean soup (adapted from Food Blogga)
1 Tbsp olive oil
1 onion, chopped
2 carrots, chopped
3 celery stalks, chopped
1/2 tsp crushed red pepper
1 medium butternut squash, peeled and cut into cubes
2 cups cooked pinto beans (or 1 can of any type of beans)
7 cups veggie stock
1 bunch kale, stems removed and leaves shredded
1/4 cup parsley, chopped
1/4 cup basil, chopped
salt and pepper to taste
Heat oil over medium heat in a large soup pot. Add onion, carrots, and celery, and saute until they begin to get tender (about 7 minutes). Add the crushed red pepper and cook for an additional minute. Stir in squash, beans, and stock, bring to a boil, reduce heat to medium-low, and simmer for 10 min (or until squash is tender). Add kale, cook for another 5 min, and then add parsley and basil. Season with salt and pepper and enjoy! Serves 6-8.