Winter Vegetable Soup

• 2 tbsp butter
• 1 med onion, cut into 1/2in dice
• 2 garlic cloves, coarsely chopped
• coarse salt and ground pepper
• 1 lb acorn squash, peeled, seeded and cut into 1in chunks
• 1 bunch kale (3/4 lb), ribs cut away and discarded, leaves torn
• 5.5 c low-sodium chicken broth
• 1 can (14 oz) cannellini beans, rinsed
• 3 sprigs thyme
• grated parmesan for serving (optional)

1. In a large dutch oven or heavy pot, melt butter over med. Cook onion and garlic until fragrant, 3 mins; season with salt and papper. Add squash and kale and cook until kale is wilted, about 3 mins; season with salt and pepper. Add broth, beans and thyme. Bring to a simmer and cook until squash and kale are tender, about 12 mins. Season soup with salt and pepper and serve with parmesan, if desired.

butter, onion, garlic, salt, acorn squash, kale, chicken broth, cannellini beans, thyme, serving

Taken from www.epicurious.com/recipes/member/views/winter-vegetable-soup-50103289 (may not work)