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My review
Butternut Vegetable Soup
Kathy
"A thick, creamy butternut and bean soup is loaded with colorful, tasty vegetables - potatoes, onion, carrots, and and kale. Serve with crusty bread."
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Ingredients
1 h 45 m servings 187 calsOriginal recipe yields 10 servings (1 gallon)
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Directions
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- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 187 calories; 6.6 g fat; 27.3 g carbohydrates; 6.4 g protein; 0 mg cholesterol; 820 mg sodium. Full nutrition
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Reviews
Read all reviews 5159 Ratings
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Most helpful positive review
11/20/2009
While this soup recipe was a good starting off point, I felt the need to bump up the flavor and ingredients. I added a can of diced tomatoes, a Granny Smith apple, and some nutmeg to make it a l...
Most helpful critical review
11/30/2010
Pretty good, this recipe makes a ton of soup! I left out about two cups of broth because it did not fit into my soup pot. Good thing I did, because after pureeing three cups of the soup it was n...
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11/20/2009
While this soup recipe was a good starting off point, I felt the need to bump up the flavor and ingredients. I added a can of diced tomatoes, a Granny Smith apple, and some nutmeg to make it a l...
8/16/2009
I made this when I had busted my permanent retainer and couldn't eat hard food. I switched the vegetable broth out for Herb & Wine broth when I couldn't find any Veggie in the store. It was de...
1/6/2010
This was a wonderful hearty soup for our cold winters in Massachusetts. The only things I did differently were using olive oil instead of vegetable oil and I used chicken broth as the store did ...
11/30/2010
Pretty good, this recipe makes a ton of soup! I left out about two cups of broth because it did not fit into my soup pot. Good thing I did, because after pureeing three cups of the soup it was n...
1/8/2011
This soup was delicious. To make it easier I used one large can of pumpkin instead of the butternut and did not need to puree. It was thick and delicious and tasted even better the next day.
3/16/2011
I only added 2 cups of Kale... I didn't want to take a risk of ruining the soup with such a bitter green. The soup tastes SO GOOD, but you'll have to wait until the very end to rate this one. P...
9/27/2009
Absolutely wonderful and full of flavor. Could not stop eating it from dinner time until 4:00 am for a snack. Will make again, many times!!!!!!!!!!!
1/13/2012
Great flavor, great ingredients, simple directions! This was a great recipe. I did tweak so I couldn't give it 5 stars as it stands, but I didn't change much so 4 stars it is. I blanched the pot...