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Winter Vegetable Soup

• 2 T Butter
• 1 med. onion, diced
• 2 med garlic cloves, chopped
• coarse salt and ground pepper
• 1 lb acorn squash, peeled, seeded,

and cut into 1 inch cubes (I cut them
much smaller and just put them in
later in the cooking process)

• 1 bunch kale (3/4lb), ribs cut away and

discarded, leaves torn

• 5 1/2 cups chicken broth
• 1 can cannellini beans(I added 2)
• 3 sprigs thyme(I added around 8)
• grated parmesan

In large pot melt butter over medium heat. Cook onion and garlic until fragrant, 3 minutes; season with salt and pepper. Add squash and kale and cook until kale is wilted, about 3 minutes; swason with salt and pepper. Add broth, beans, and thyme. Bring to a simmer and cook until squash and kale are tender, about 12 minutes. Season soup with salt and pepper and serve with parmesan.