Butternut Squash, Kale and White Bean Soup

2-3 slices of bacon (optional)
1 cup diced carrots
1 cup diced celery
1 small to medium onion, diced
1 butternut squash, peeled, deseeded, cubed
3 cups chicken broth (veg broth would work as well)
2 cups water
1 bunch of kale, rinsed well, trimmed of ribs. (you can dice the ribs and use in step 2 if you'd like, or not)
Salt (just a bit, the bacon and the pecorino will add more salt)
Pepper (I actually used Grans of Paradise here, but pepper does well enough)
Small bunch of parsley (or rosemary sprig, or thyme, you pick)
1-2 cups of cooked white beans of your choice. If canned, rinse well.
Pecorino cheese

1) Brown bacon in soup pot. Remove. Make yourself a BLT.
2) Saute carrots, celery and onion in the bacon fat. Use the diced kale ribs if you like.
3) Add butternut squash, and stir to coat with oil. Saute for 1 min.
4) Add broth and 1 cup of the water.
5) Bring to a boil and simmer on low for 10-15 minutes or until squash is just soft (al dente for the pasta lovers)
6) Add kale, salt, pepper and herb of choice. Simmer for another 10 minutes
7) Add beans and simmer 3-5 minutes until beans are heated through
8) Remove herb sprig
9) Serve with finely grated cheese.

Comments

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