Acorn Squash Soup with White Beans

5 from 3 votes

Acorn Squash Soup with White Beans

This Acorn Squash Soup is a simple, hearty vegetarian stew that is filled with winter squash, white beans, and kale. This is the perfect one-pot dinner for Autumn.

Prep Time20

Cook Time30

Total Time50

Course: Soup

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: Cups

Calories: 88kcal

Author: Megan Calipari

Cost: $5

Equipment

1 5-7 Quart Dutch Oven or Large Pot
1 Wooden Spoon
1 Cutting Board
1 Chefs Knife

Ingredients

2 tablespoon Olive Oil
1 Large Onion, small dice
2 Ribs Celery, small dice
2 Medium Carrots, small dice
3 Large Cloves of Garlic, Minced
5 Cups Acorn Squash, peeled, seeds scooped out and cubed into about 1" cubes this is 1 small squash, see note.
6 Cups Vegetable Stock I love Better Than Boullion
2 Cups Green Beans, trimmed and cut into 1 inch pieces
1 tablespoon Fresh Thyme Leaves or 1 teaspoon dried thyme
3 Bay Leaves
Pinch Crushed Red Pepper Flakes
4 Cups Chopped Kale
Salt and Plenty of Black Pepper to Taste
1 15 oz Can White Beans, drained and rinsed navy, or northern beans are preferred
2 tablespoon Fresh Lemon Juice

Instructions

Heat the olive oil in a large Dutch oven over medium heat. Add chopped onion, celery, carrot and garlic. Season with a big pinch of salt and pepper, then cook, stirring occcasionally until thr vegetables begin to soften, about 7 minuts.
2 tablespoon Olive Oil, 1 Large Onion, small dice, 2 Ribs Celery, small dice, 2 Medium Carrots, small dice, 3 Large Cloves of Garlic, Minced, Salt and Plenty of Black Pepper to Taste
Add vegetable stock, cubed acorn squash, green beans, thyme, bay leaves and red pepper flakes.
5 Cups Acorn Squash, peeled, seeds scooped out and cubed into about 1" cubes, 6 Cups Vegetable Stock, 2 Cups Green Beans, trimmed and cut into 1 inch pieces, 1 tablespoon Fresh Thyme Leaves, 3 Bay Leaves, Pinch Crushed Red Pepper Flakes
Bring the soup to a simmer, then reduce the heat to low and place the lid onto the pot. Allow it to simmer for 20-25 minutes, or until the vegetables are all tender.
Remove the soup from heat and add chopped kale, white beans beans and lemon juice. Cover again for 5 minutes to wilt the kale.
4 Cups Chopped Kale, 1 15 oz Can White Beans, drained and rinsed, 2 tablespoon Fresh Lemon Juice
Once the kale is wilted, stir the soup, then taste and add additional salt and pepper if necessary. Serve.

Notes

If you can't find acorn squash, this soup is delicious with any type of winter squash, from butternut to buttercup.

I know winter squash is hard to peel and chop. My top tip is to use a large, sharp chef's knife that is about 8 inches long and a large cutting board.

To store: allow the soup to cool, then scoop it into airtight containers and store in the refrigerator for up to 4 days.

Or freeze for up to a month.

Nutrition