Butternut Vegetable Soup

Name: Butternut Vegetable Soup
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Ingredients: 0.25 cup vegetable oil; 1 cup finely diced onion; 2 teaspoons minced garlic; 4 large carrots, thinly sliced; 2 cups peeled and cubed butternut squash; 12 cups vegetable broth; 2 red potatoes, cubed; 0.5 teaspoon dried thyme; 1 teaspoon salt; 0.5 teaspoon ground black pepper; 4 cups finely chopped kale leaves; 1 (16 ounce) can great Northern beans, rinsed and drained

4.5

(73)

62 Reviews

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A thick, creamy butternut and bean soup is loaded with colorful, tasty vegetables - potatoes, onion, carrots, and and kale. Serve with crusty bread.

Recipe by Kathy

Published on June 18, 2020

9

Prep Time:

30 mins

Cook Time:

1 hr 15 mins

Total Time:

1 hr 45 mins

Servings:

10

Yield:

1 gallon

Jump to Nutrition Facts

Ingredients

¼ cup vegetable oil
1 cup finely diced onion
2 teaspoons minced garlic
4 large carrots, thinly sliced
2 cups peeled and cubed butternut squash
12 cups vegetable broth
2 red potatoes, cubed
½ teaspoon dried thyme
1 teaspoon salt
½ teaspoon ground black pepper
4 cups finely chopped kale leaves
1 (16 ounce) can great Northern beans, rinsed and drained

Directions

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
7g	Fat
27g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 187
% Daily Value *
Total Fat 7g	8%
Saturated Fat 1g	5%
Sodium 820mg	36%
Total Carbohydrate 27g	10%
Dietary Fiber 6g	21%
Total Sugars 6g
Protein 6g
Vitamin C 42mg	212%
Calcium 115mg	9%
Iron 2mg	12%
Potassium 532mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.