Ingredients:
2 tablespoons butter
1 medium onion, cut into 1/2-inch dice
2 garlic cloves, coarsely chopped
Coarse salt and ground pepper
1 pound acorn squash, peeled, seeded, and cut into 1-inch chunks
1 bunch kale (3/4 pound), ribs cut away and discarded, leaves torn
5 1/2 cups low sodium chicken broth
1 can cannellini beans, rinsed
3 sprigs thyme
Grated Parmesan, for serving
Directions:
In a large Dutch oven or heavy pot, melt butter over medium. Cook onion and garlic until fragrant, 3 minutes; season with salt and pepper. Add squash, kale, and cook until kale is wilted, about 3 minutes; season with salt and pepper. Add broth, beans and thyme. Bring to a simmer and cook until squash and kale are tender, about 12 minutes. Season soup with salt and pepper and serve with Parmesan, if desired.
