1 medium sized butternut squash, cubed – about 6 cups
1 tbsp olive oil
1 large yellow or sweet onion, minced
2 cloves garlic, minced
1 tbsp butter
thyme, 1/2 tsp dried
rosemary, 1/2 tsp dried
oregano, 1/2 tsp dried
1 small lemon, juiced
6 cups chicken or vegetable stock
salt and fresh-ground black pepper, to taste
1 (15 oz) can cooked cannelini beans, drained
2 cups loosely-packed spinach or kale, rough stems removed and torn into small pieces
- Heat olive oil in a heavy-bottomed stock pot over medium heat. Add the butternut squash and saute, turning occasionally, until just beginning to caramelize and soften, about 5 minutes. Transfer the butternut squash to a bowl.
- Saute the onion until soft and translucent and just beginning to brown. Add the garlic, and cook for another minute or two.
Add the butter and herbs. Cook for another minute or two until the onions are lightly golden. Season with salt and pepper, to taste. - Add the butternut squash back to the pot, along with the lemon juice and stock, and stir to combine. Bring the stock to a boil then reduce heat to low and simmer uncovered for about 15 minutes.
- Add the white beans and greens, and continue to simmer until warmed through, about 5 minutes.
Since I wanted to freeze this soup, I added the cannelini beans and raw spinach to Ball jars and divided the soup among four of them. Cool overnight in the refrigerator before freezing.
