Butternut Squash Soup

Embrace the best of cold-weather produce with this hearty, satisfying soup. Put our autumn bounty to good use all through the cold months with creations like this delicious soup. It’s full of flavor, and the combination of squash, white beans, and chard is simply scrumptious. Although the recipe specifies butternut, other hard squashes like Hubbard and Carnival will work as well.  To truly bring out the squash flavor, I prefer to roast it but do as time allows and enjoy.

Ingredients

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 or store-bought low-sodium vegetable or chicken broth

1 bunch Swiss chard, ribs discarded, 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 chopped fresh thyme leaves

Salt and freshly ground black pepper

Directions

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. (this is where you could roast the squash instead and add it into the broth after)

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.