From September through December, our Farm Stand in Carmel Valley, CA, is awash in hard squashes and pumpkins, so we put that bounty to good use all through the cold months with creations like this delicious soup. Its combination of squash, white beans and chard is simply scrumptious.
Although the recipe calls for butternut, other hard squashes like Hubbard and Carnival work beautifully, too. And leftovers are even better the next day, so doubling the recipe might not be out of the question!
Butternut, White Bean and Chard Soup
- Prep Time: 45m | Cook Time: 60m | Serves 6
- From The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet by Myra Goodman
- 1-1/2 tablespoons canola oil
- 1-1/2 tablespoons olive oil
- 1-1/2 cups diced yellow onion (cut into 1/3-inch dice)
- 2 ribs celery (cut into 1/3-inch dice)
- 3 pounds butternut squash (peeled, seeded and cut into 1/2-inch cubes, about 4 cups)
- 8 cups vegetable stock or chicken broth (preferably low-sodium)
- 1 bunch Swiss chard (ribs discarded and leaves chopped into 1/2-inch pieces, about 4 cups lightly packed)
- 2 cups cooked white beans, such as navy or cannellini (rinse if using canned beans)
- 1 tablespoon fresh thyme leaves (chopped)
- Salt and freshly ground black pepper
- Heat the canola and olive oils in a soup pot or a large saucepan over medium heat. Add the onion and celery, and cook, stirring frequently, until the vegetables are soft but not browned, 5 to 8 minutes.
- Add the squash and the stock, and bring to a simmer. Reduce the heat to medium-low, cover the pot, and simmer until the squash is just tender, 30 to 40 minutes.
- Add the chard, beans and thyme, and simmer until the chard wilts and the beans are heated through, 5 to 10 minutes. Season the soup with salt and pepper to taste, and serve hot.