Butternut, White Bean and Chard Soup
Active Time: 20 minutes • Total Time: 45-60 minutes
Yields: 6 Servings
- 1 1/2 tablespoons canola oil
- 1 1/2 tablespoons olive oil
- 1 1/2 cups yellow onion
- 2 ribs celery
- 3 pounds butternut squash, peeled and diced
- 8 cups vegetable or chicken wing stock, or store-bought low-sodium vegetable or chicken broth
- 1 bunch Swiss chard
- 2 cups cooked white beans, such as navy or cannellini
- 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper
Embrace the best of cold-weather produce with this hearty, satisfying soup.
At our Farm Stand in Carmel Valley, CA, we’re adrift in a sea of hard squashes and pumpkins from September to December, and we 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.
From The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet by Myra Goodman
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.
Yields about 6 servings
I have made this soup twice. I like to make my own stock.I added about three times the amount of celery and butternut. I subbed Chard for baby kale. I tore off the stems and added it at the very end along with the beans and thyme.