Butternut Squash and Swiss Chard Soup


Prep Time

20 minutes

Prep Notes

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!

Cooking Time

60 minutes

Yields

6

Ingredients

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

Directions

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.

Credit

Earthbound Farm Organic Recipe.