Been meaning to cook this up for the past couple of weeks — happily the ingredients remained fresh and tasted great, so hurrah for good storage. A ton of it is now frozen for later use, so it’s nice to contribute something that can stand with the fine Avanti soups in my freezer.
As I’ve had questions on past recipes, here’s the one for this sucker — I’d suggest vegetarian broth in place of plain water, as I did here. I was out of carrots so they don’t feature in the photo:
2 Tablespoons canola oil
1 cup chopped onions
3 garlic cloves, minced
2 1/2 cups peeled and cubed acorn, delicata, or sugar loaf squash
1 cup diced carrots
2 cups cubed potatoes
1 teaspoon dried oregano
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
6 cups water
4 cups chopped kale
1 1/2 cups cooked cannellini beans (optional)
1. Warm the oil in a large soup pot over medium heat. Add the onions and garlic, and sauté for five minutes.
2. Add the squash, carrots, potatoes, oregano, salt, pepper, and water. Cook for ten minutes or until the potatoes are almost done.
3. Add the kale and beans and simmer for another five to seven minutes, until the kale is tender and the beans are hot.