Clearly I haven’t been blogging much lately. I have been still creating a lot good eats–like fig and cashew granola and apple-squash curry soup–but the blog has become a wee bit dusty in the meantime. Sometimes you just need a break from things though.
I learned something fundamental last night that inspired me to post: freshly grated Parmesan makes all vegetable soups better. See, I had the creative bug last night, urging me to make a gigantic mess in the kitchen. I wanted soup. I wanted to clean out tons of vegetables from the crisper bin to make a huge cast iron pot full of it. My second soup of the season. Since I didn’t have ham, bacon, or sausage to deepen the flavor I turned to the Parmesan wedge. It did just the trick.
This is just the kind of no-frills soup that I can see transitioning from fall to winter. It is hearty with butternut squash roasted beforehand in olive oil and creamy white beans. The standard vegetable broth is heightened with Parmesan and dried herbs. Kale, usually a bitter green, is softened by all the other flavors.
I had a second dinner of soup last night. I could get used to ten o’clock bowls of soup, topped with cheese.
White Bean, Butternut Squash and Kale Soup
3 cups of butternut squash, peeled and sliced into chunks
2 tablespoon olive oil
1 celery stick
1 carrot stick
1/2 white onion
4 cups vegetable stock and 2 cups water
1 can of white beans, rinsed
salt and pepper to taste
1 teaspoon dried rosemary
1 teaspoon dried thyme
6 cups of packed, chopped kale
1 dried bay leaf
1/2 lemon, juiced
2 tablespoons grated fresh Parmesan, (more for serving)
1 tablespoon of pesto (more for serving)
1. Toss butternut squash chunks with 1 tablespoon of olive oil. Roast on 350 for 18-20 minutes, tossing a few times to ensure even cooking/browning.
2. While squash is roasting, mince the celery, carrot, and onion. Prepare other ingredients to have ready.
3. Near end of roasting add 1 tablespoon of olive oil to big soup pot. Heat to medium high. Add in celery, carrot, onion. Cook for 5-7 minutes until soft.
4. Add in white beans. Season with salt and pepper. Add rosemary, thyme, and bay leaf.
5. Add roasted butternut squash, broth, water and bring to a boil. Slowly add in cups of kale, wilting each in the boiling soup before adding the next. Squeeze lemon juice over pot.
6. Bring down to a low simmer and cook for 10-20 minutes, to let the flavors combine.
7. Remove bay leaf. Add parmesan and pesto after finishing simmering, swirling them into the soup. Salt and pepper now if more is needed. Serve with more parm and pesto with each bowl.The flavors of this soup improve after a day in the fridge!