Over the weekend we had our first frost. With that, the wardrobe change is officially done, and the mittens and scarves are standing by.

Not to sound overly cliché but… is there anything more comforting than a steamy bowl of soup when the mercury drops? I’m quite obviously a soup fan, but even if you aren’t, here’s a recipe to warm-up to.

It’s hearty, jam-packed with seasonal goodness and a great make-ahead for the lunch-week.

 

Autumn soup with kale and butternut squash

Yield: Serves 4-6

Ingredients

• 2 cups white beans (such as Borlotti or cranberry)

• 3 tablespoons olive oil

• 1 onion, chopped

• 1 celery

• One 2 -pound butternut squash, peeled and cut into 1/2 inch cubes

• 1 garlic clove, minced

• 2 teaspoons finely chopped fresh sage

• 10-ounce can diced tomatoes

• 6 cups no salt added chicken broth*

• 1 1/2 teaspoon salt and 1/2 teaspoon black pepper

• 1 bunch kale leaves, sliced (about 5 cups)

• Freshly grated Parmigiano Reggiano cheese, for garnish

*If using reduced-sodium or regular chicken broth, adjust seasoning to taste.

 

Directions

For fresh or dry beans (skip if using canned):

1. Cover beans with cold water, place in the refrigerator for 8 hours or overnight. Drain, rinse and set aside.

2. In medium pot, cover beans with water and simmer over medium heat for 30 minutes and drain, set aside.

    

For the soup:

1. Heat oil in a large stock-pot over medium heat. Add the onion, celery and cook, stirring occasionally until softened about 4-5 minutes.

2. Add the butternut squash, garlic and sage, cover and cook 5 minutes.

3. Add the diced tomatoes, beans and broth and bring to boil. Reduce heat and let simmer 15 minutes or until squash is tender.

4. Stir-in kale until wilted, about 5 minutes.

5. Ladle the soup into bowls and top with grated cheese.

 

Enjoy!!!