White Bean and Mushroom Soup with Butternut Squash and Kale

There are three things that get me through a chilly Canadian winter — a warm blanket and a warm cat both spread on my lap, shivering glances at the calendar waiting for the pages to turn, and a hot steaming bowl of a thick homemade bean and vegetable soup. This soup is just the thing on those days when the winter wind swirls about the house looking for a crack to get through — hearty and nutritious white beans and butternut squash surrounded by a rich and lightly spiced mushroom broth and healthy slices of wilted kale, it's a great way to warm you up and fill you up before composing yourself under some more nice warm blankets for the evening. Apart from some chopping preparation, it's a fast and simple soup to make and enjoy.

White Bean and Mushroom Soup with Butternut Squash and Kale

Recipe by Lisa Turner Published on March 8, 2012 A hearty, warming and nourishing soup of white beans, butternut squash and wilted kale in a rich and lightly spiced mushroom broth Print this recipe Ingredients: 1 cup dried cannellini (white kidney) beans 4 cups vegetable stock 2 tablespoons olive oil 1 lb (450 g) mushrooms (white, cremini or shitake), trimmed and chopped 1 large onion, chopped 2 cloves garlic, minced 1 jalapeño, seeded and chopped (optional) 1 teaspoon curry powder 1 butternut squash, peeled, seeded, and cut into 1/2-inch pieces 1 bay leaf 4 cups water 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper 1/2 bunch kale, stemmed and sliced Instructions: Rinse the beans under running water and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse the following day, add to a large saucepan, and cover with the vegetable stock. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until the beans are just tender. Remove from heat and set aside both the beans and the cooking liquid. Meanwhile, heat a large saucepan over medium-high heat. When hot, add 1 tablespoon of the olive oil, wait a few seconds, then swirl to coat the pan. Add the mushrooms and sauté for 8 to 10 minutes or until the mushrooms are a golden brown. Remove from the pan and set aside. Wipe the pan clean and return to the stove. Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the onion and garlic and stir for 2 to 3 minutes or until the onions start to turn translucent. Add the jalapeño if using, and stir for another minute. Now toss in the squash and curry powder and stir to coat the vegetables with the oil and curry powder. Pour in the water, add the bay leaf, and bring to a boil. Reduce the heat to medium-low and add the reserved mushrooms, beans and the cooking liquid from the beans. Cover and simmer for 20 to 30 minutes or until the squash is tender. Discard the bay leaf and season the soup with salt and plenty of fresh ground black pepper. Add the kale and continue to simmer for 4 to 5 minutes or until the kale is wilted but still bright green. Remove from heat and serve hot. Makes 6 to 8 servings

Other warming bean and vegetable soups from my kitchen:
Spicy White Bean and Turnip Soup
Italian White Bean and Kale Soup
Chickpea and Cabbage Soup