Butternut Squash Soup

I love butternut squash soup. The creamy, buttery, nutty kind. Don’t get me wrong, I enjoy the creamy squash soup everyone makes this time of year, but in general, I like a little bite to my soup, too.  In other words, I like veggies to be apparent in my soup.So here is my take on fall butternut squash soup.

Butternut Squash Soup (with a little extra)Serves 8* note: use all organic vegetables, preferably from your garden or a local farmer or farmers market.*

You will need:- 1 cup cubed butternut squash- 1 cup rough chopped yellow onion- 1 cup cubed carrots- 1 cup cubed celery- 1 cup cubed parsnips- 1/2 cup cubed baby red potatoes- 1/2 cup chopped fresh parsley- 2 cups kale, shredded- 1/4 cup olive oil- 1 15 oz can of white beans- 1 quart organic vegetable stock- salt and pepperTo prepare:Peel and cube squash, onion, carrots, celery, parsnips, and red potato into 1 inch cubes.Put the vegetables in a heavy cast iron pot, except the kale and white beans.Saute all the vegetables in the olive oil until the vegetables are soft and the onion is translucent  (about 15 minutes).  Then add the kale, beans and stock, and stir until blended.  Season mixture with salt and pepper.Simmer on low heat for 1 and 1/2 hours and serve.To serve:I think that you will love this version with a nice bite. Serve it with crusty bread and a spinach, apple, walnut salad with blue cheese crumbles and balsamic vinaigrette.  This perfect for a tummy-warming fall supper with family and friends.