Hearty Kale, Squash and Bean Soup (cooking.nytimes.com)

A substantial main course soup that usually contains beans or other legumes and lots of garden vegetables, call this soup a potage, if you like. Hard squash gives the soup body. Try acorn, Kabocha or delicata squash for a change from the ubiquitous butternut. This soup reheats beautifully, gaining character in the process, so it’s an ideal dish to prepare in advance.

Rating: None

Ingredients

2 lb Butternut Squash, peeled and cut into 1/2-inch cubes
Salt
Black Pepper
Extra Virgin Olive Oil
1 Leeks, large, white and light green parts cut into small dice
2 Onions, medium, cut into small dice
1/2 lb Turkey Sausage, or Spanish chorizo, cut into thin coins
3 Garlic Cloves, minced
1/4 tsp Crush Red Pepper
3 cups Cannellini Beans, rinsed and drained
8 cups Vegetable Broth
1 lb Kale

Preparation steps

Heat the oven to 400 degrees. Put the squash cubes on a baking sheet, season with salt and pepper, and coat lightly with olive oil. Roast until tender and lightly caramelized, about 20 minutes. Set aside.
Meanwhile, in a heavy soup pot, heat 2 tablespoons oil over medium-high. Add leeks, salt lightly and let cook, stirring, for about 5 minutes, until softened but still bright green. Remove leeks and set aside to stir into soup later.
Add a little more oil to the pot, then add the onions. Season with salt and cook until softened, about 5 minutes. Add the chorizo, garlic and red-pepper flakes, and cook for 2 minutes. Add cooked beans and 8 cups water, bean broth or vegetable stock, bring to a simmer, and cook gently for about 30 minutes. Taste and correct seasoning.
Gently stir in the cooked squash, kale and reserved leeks, and cook for 10 minutes more on low heat. Add a little more broth or water if the potage seems too thick. Check seasoning and adjust as needed.
To serve, ladle into bowls. Finish with a drizzle of olive oil.

{"@type":"Recipe","name":"Hearty Kale, Squash and Bean Soup","author":"cooking.nytimes.com","url":"https://cooking.nytimes.com/recipes/1023517-hearty-kale-squash-and-bean-soup","description":"A substantial main course soup that usually contains beans or other legumes and lots of garden vegetables, call this soup a potage, if you like. Hard squash gives the soup body. Try acorn, Kabocha or delicata squash for a change from the ubiquitous butternut. This soup reheats beautifully, gaining character in the process, so it’s an ideal dish to prepare in advance.","recipeIngredient":["2 lb Butternut Squash, peeled and cut into 1/2-inch cubes","Salt","Black Pepper","Extra Virgin Olive Oil","1 Leeks, large, white and light green parts cut into small dice","2 Onions, medium, cut into small dice","1/2 lb Turkey Sausage, or Spanish chorizo, cut into thin coins","3 Garlic Cloves, minced","1/4 tsp Crush Red Pepper","3 cups Cannellini Beans, rinsed and drained","8 cups Vegetable Broth","1 lb Kale"],"recipeInstructions":["Heat the oven to 400 degrees. Put the squash cubes on a baking sheet, season with salt and pepper, and coat lightly with olive oil. Roast until tender and lightly caramelized, about 20 minutes. Set aside.","Meanwhile, in a heavy soup pot, heat 2 tablespoons oil over medium-high. Add leeks, salt lightly and let cook, stirring, for about 5 minutes, until softened but still bright green. Remove leeks and set aside to stir into soup later.","Add a little more oil to the pot, then add the onions. Season with salt and cook until softened, about 5 minutes. Add the chorizo, garlic and red-pepper flakes, and cook for 2 minutes. Add cooked beans and 8 cups water, bean broth or vegetable stock, bring to a simmer, and cook gently for about 30 minutes. Taste and correct seasoning.","Gently stir in the cooked squash, kale and reserved leeks, and cook for 10 minutes more on low heat. Add a little more broth or water if the potage seems too thick. Check seasoning and adjust as needed.","To serve, ladle into bowls. Finish with a drizzle of olive oil."]}