Butternut Squash and Kale Soup

If you've been a reader of this blog for a while, you must know by now that I am a huge fan of soup. I created this soup to use up some items from our CSA box. The best thing about soup is that it is super easy to modify based on what you have on hand. For example, instead of the beans, you could easily substitute orzo, brown rice, or bulgur wheat. Serve with a salad and some crusty bread, and you've got a super quick and healthy meal.

Ingredients:

• 1 Tbsp. olive oil
• 1 onion, thinly sliced
• 2 cloves of garlic, chopped
• 4 C. vegetable broth
• 1 butternut squash, peeled, seeded, and chopped
• 1 large bunch of kale, washed and torn (discard the tough inner stems)
• 1 can white beans, drained and rinsed
• salt and pepper to taste

In a large stockpot over medium heat, saute the onion and garlic in the oil, until the onion is translucent, about 5 minutes. Add the broth and bring to a boil. Add the squash, cover, and reduce the heat to low. Simmer for 15 minutes. Add the kale and beans, re-cover, and simmer for 10 minutes more. Season with salt and pepper to taste. Serve with a salad and crusty bread.

To peel and chop a butternut squash:

• Use a large, sharp knife. My family makes fun of me for using a chef's knife, but it's the only tool for the job. You will cut yourself if you try to use a smaller knife. 
• Slice the top and bottom off the squash so that it will sit upright on the cutting board.
• Holding the squash vertically, cut the peel off in thin slices. Go slowly so you don't take off any of the inner fruit.
• Slice the squash in half vertically and use a big spoon to scoop the seeds into the trash.
• Chop each half into chunks.