Borlotti Bean, Chard, Butternut Squash Soup

Known for its nutrition and unique flavor the butternut squash has a long history that goes back as far as ancient Egypt. The squash were buried with kings to sustain them into the afterlife. Ooo, so mysterious! In this life, this smooth as butter, savory and slightly sweet butternut squash soup is just what your family needs after a long day. It'll be no mystery when they lick their bowls clean and thank you for a warm nutritious meal. Enjoy and have a colorful day!

• Time and Serving Size

  Time:

  Prep: 7min

  Cook: 25min

  Serving Size: 4

• Ingredients

  2 Tbsp extra-virgin olive oil

  1 yellow onion (medium, finely chopped)

  4 garlic cloves (minced)

  garlic granules (to taste)

  3 cups butternut squash (Fresh raw peeled and cubed, or frozen)

  1 can borlotti beans (or cannellini beans)

  3 cups lacinato kale (chopped, or chard)

  3 ½ cups vegetable broth (or chicken broth)

  1 cup water

  1 tsp kosher salt

  1 cup whole milk (or almond milk)

  ¼ cup parmesan cheese (grated or shredded, plus more for garnish)

  fresh sage leaves

  pine nuts (for garnish, optional)

• Nutrition

  Nutrition per serving

  Calories, 486.67kcal, 24%

  Total Fat, 12.54g, 18%

  Carbs, 70.16g, 27%

  Sugars, 7.18g, 8%

  Protein, 26.45g, 53%

  Sodium, 1236.18mg, 62%

  Fiber, 24.59g, 88%

  Percent Daily Values based on a 2,000 calorie diet.

  Health Score: 9.8/10

  *Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients.

  Nutrients in this dish with a positive impact:

  Unsaturated Fat, 7g, 15% DV

  Fiber, 25g, 88% DV

  Protein, 26g, 53% DV

  Potassium, 1647mg, 47% DV

  Magnesium, 179mg, 48% DV

  Iron, 5mg, 37% DV

Step 1

Chop onions, peel and cube butternut squash (if using fresh raw squash) chop kale or chard, mince garlic, wash and pat dry sage.

Step 2

Heat oil in a large pot over medium heat. Add onions and minced garlic, season with umami and cook until onions are translucent.

Step 3

Stir in garlic, salt, pepper, broth, water, and butternut squash then cook for 5 minutes. (If using fresh raw butternut squash boil for 10 minutes).

Step 4

Meanwhile put butter into a small pan and crisp sage. Then set aside.

Step 5

Add white beans and kale or chard, and whole milk or almond milk. Season with umami, 1 teaspoon garlic granules and salt. Bring to a boil then, cover and simmer until squash is cooked through. (About 15 minutes.)

Step 6

Stir in Parmesan, then ladle the soup into soup bowls and top with more cheese, a sprinkle of pine nuts, and crispy sage.