Butternut Squash & Kale Soup

Made some delicious soup yesterday found on RecipeGirl.  Quick, healthy, and tasty!  A needed break from my normal lentil and minestrone soup.

What you need:

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  • 4 Tablespoons Olive Oil
  • 2 Yellow Onions, chopped
  • 3 Carrots, chopped
  • 3-4 Stalks of Celery, chopped
  • 3 Scallions, chopped (green and white parts)
  • 5-8 Cloves of Garlic, sliced thin (the more the merrier)
  • One medium (of half of a large) Butternut Squash,  chopped into bite sized cubes
  • 2 Cups of Kale, cut or chopped into bite sized pieces
  • 1 can of Cannellini beans, drained and thoroughly rinsed  (not pictured)
  • 8 Cups of Vegetable Broth
  • 4 Cups of H2O
  • Salt / Pepper to taste
  • Pecorino Romano cheese for serving

1. Get out a large pot, turn on the heat, and add the olive oil.

2. Add the following: the onions, carrots, celery, and scallions.  Cook for about 15 minutes or until the vegetables start to lightly brown.  The more you cook these, the more flavor you get.

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3. Pour in the vegetable broth and water.  Add the butternut squash and garlic.  Once it begins boiling, reduce the heat to a simmer.  Add the beans.

4. At this point, I put the cover on and let it continue to simmer. I also threw in some dried thyme and rosemary, as well as salt and pepper.

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Et voila! My first bowl was so delicious I forgot that I could add cheese on top.  I love kale and I loved having a sliver of garlic in almost every spoonful.  As always, the soup was even better today during lunch.

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