This recipe is vegetarian but if you could add some shredded or diced chicken or turkey to make it more of a full meal. I love it as a light lunch/supper or side dish to a main meal. It's tasty and healthy!
To make it easier to peel and dice the butternut squash, put the full squash in a 350 oven for 10 minutes, then peel and slice. It will much easier to do!
1 1/2 T. canola oil
1 1/2 T. Olive oil
1 1/2 cups yellow onion, cut into 1/3" dice
2 ribs of celery, diced
3# butternut squash, peeled, seeded, and cut into 1/2"cubes, about 4 cups) *
8 cups vegetable and chicken stock (low sodium is best)
1 bunch Swiss Chard (ribs discarded, leaves chopped into1/2" pieces, about 4 cups, lightly packed)
2 cups cooked white beans such as cannellini (canned is fine too, rinse before adding)
1 T. fresh thyme leaves, chopped
Herbamare or salt and fresh ground pepper
Heat the oils in a soup pot over medium heat. Add the onions and celery and cook, stirring frequently until the vegetables are soft but not browned, about 5-8minutes. Add the squash and sauté a few minutes more. Then add the broth. Bring to a boil, lower the heat and simmer 30-40 minutes until the squash is tender, stirring occasionally.
Add the chard, beans and thyme and simmer 10 minutes more. Season with Herbamare (or salt) and pepper.
Earthbound Farm Organic Recipe.