< Dutch Oven < Contents

butternut squash soup with beans + escarole

Escarole is a leafy green veggie that’s filled with fiber. It has a slightly bitter taste, which is the perfect balance to naturally sweet butternut squash. This soul-soothing soup makes for a cozy dinner on a chilly fall evening.

Yield 4 servings • Prep Time 10 minutes • Cook Time 30 minutes

3 tbsp olive oil, divided

1 small head escarole, chopped

3 cloves garlic, chopped

1 onion, chopped

2 tsp fresh thyme leaves

1½ tsp kosher salt

Freshly ground black pepper

1 (15oz) can diced tomatoes

1 medium butternut squash, peeled and diced

4 cups low-sodium chicken broth

2 tsp balsamic vinegar

1 (15oz) can cannellini beans, drained and rinsed

1. In a large (5½- to 7¼-quart) Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the escarole and garlic and sauté until greens are just wilted, about 5 minutes. Remove from pot and set aside.

2. Return the pot to the stove top, reduce the heat to medium, and heat remaining 2 tablespoons olive oil. Add the onion and thyme and season with salt and pepper to taste. Cook for 5 minutes to soften the onion. Stir in the tomatoes, squash, and broth. Bring soup to a simmer and cook for 20 minutes or until the squash is tender.

3. Purée the soup in a blender (in batches), or leave in the pot and use an immersion blender. Stir in the vinegar, cooked greens, and beans. Heat for an additional 5 minutes to warm the beans before serving.

4. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

TIP Replace the raw squash in this recipe with leftover roasted squash or even canned squash purée. If the squash is already cooked, the simmering time can be reduced.

VARIATION To make vegetarian, use vegetable broth.

NUTRITION PER SERVING

Calories 377 • Total Fat 12g • Saturated Fat 2g • Cholesterol 0mg • Sodium 605mg • Total Carbohydrate 59g • Dietary Fiber 12g • Sugars 10g • Protein 16g