by: Kate McMillan
Cook Time
50 minutes
Prep Time
15 minutes
Yield
Serves 4–6
Total Time
50 minutes
Prep Time
15 minutes
Yield
Serves 4–6
summary
This hearty and healthy soup will not only hit the spot, it will make your house smell incredible. This autumn vegetable soup recipe is highly versatile and can be made with other seasonal vegetables throughout the year, including zucchini, corn, mushrooms, carrots and sweet potatoes.
ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 2 leeks, halved and sliced
- 1½ cups peeled and cubed butternut squash
- 1 cup cubed Yukon Gold potatoes
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 4 cups low-sodium chicken or vegetable broth
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 (14-ounce) can white beans, rinsed and drained
- 2 packed cups chopped kale, tough stems removed
- ¼ cup freshly grated pecorino cheese, optional
directions
- Heat 2 tablespoons of olive oil in a heavy-bottomed pan over medium-high heat. Add the leeks and saute, stirring often, until they are golden brown, about 5 minutes. Add the squash, potato and garlic and season generously with salt and pepper. Saute, stirring often, until vegetables begin to soften, about 8 minutes.
- Stir in the broth and tomatoes, along with the tomato juices. Bring to a low boil. Reduce the heat to medium-low and simmer until the vegetables are fork-tender, about 25 minutes. Stir in the beans and cook for 5 more minutes to warm the beans through.
- Taste the broth and adjust with more salt and pepper as needed. Stir in the kale and cook just until wilted, about 3 minutes. Ladle soup into bowls and top with grated pecorino cheese, if desired.
notes
It’s helpful to use low-sodium broth for soups—that way you can control the saltiness of the finished dish.
Always remove the thick stems from kale leaves, as they are unpleasant to eat and difficult to digest.
Beans are a great way to add protein, but this autumnal soup would also be delicious with the addition of pancetta or sliced kielbasa.
Make sure you cut the squash and the potato all the same size to ensure even cooking time.
