So, after I made Butternut-Black Bean Tacos last week, I had some butternut squash left over. There were many things I could have done with it, but after finding a beautiful head of kale, I decided to make butternut and kale soup.

This soup is packed with nutrients and it’s just plain delicious. Enjoy.

Butternut-Kale Soup

Makes 4 main course servings.

1 tablespoon olive oil
3 large garlic cloves, minced
3 large shallots, chopped
1 lb. butternut squash, peeled, seed, diced
4 cups vegetable broth
3 packed cups chopped kale
1 teaspoon kosher salt
1 cup cooked beans
Freshly ground black pepper

Heat the oil in a medium saucepot. Add the garlic and shallots and sauté 2 minutes. Add the squash and sauté over medium-high heat until it begins to brown (this could take up to 20 minutes). If the pan starts to burn at any point, add a little bit of water.Add the broth; bring to a boil. Lower the heat to low, cover the pot, and simmer until squash is soft, about 10 to 15 minutes.Add kale and salt; cover the pot and cook the kale down, about 5 to 7 minutes.Add beans and continue cooking a few more minutes to heat the beans through. Grind in pepper and taste for salt. Ladle into bowls. Add grated cheese, if you like. Enjoy.

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