Butternut Vegetable Soup

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
  • + 5 more ingredients
    • 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

1. 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. 2. Pour in t...

View full recipe at SpringPad

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