Butternut Vegetable Soup So Tasty

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Butternut Vegetable Soup

"A thick, creamy butternut and bean soup is loaded with colourful, tasty vegetables - potatoes, onion, carrots, and and kale. Serve with crusty bread."

Ingredients :

1/four cup vegetable oil
1 cup finely diced onion
2 teaspoons minced garlic
4 huge carrots, thinly sliced
2 cups peeled and cubed butternut squash
12 cups vegetable broth
2 pink potatoes, cubed
half of teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
four cups finely chopped kale leaves
1 (16 ounce) can first-rate Northern beans, rinsed and tired

Instructions :

Prep : 30M	Cook : 10M	Ready in : 1H45M

Heat the vegetable oil in a big Dutch oven over medium heat. Stir inside the onion and garlic; prepare dinner and stir till the onion has softened and became translucent, approximately 5 minutes. Stir in the carrots and butternut squash; cook and stir till squash starts offevolved to brown, about 15 mins.
Pour in the broth. Stir inside the pink potatoes, thyme, salt, and pepper, and produce to a boil. Reduce heat and simmer until greens are smooth, about 45 mins. Stir within the kale and extraordinary Northern beans, and simmer till the kale is smooth, approximately 10 minutes.
Pour about 3 cups of the soup into a blender, filling the pitcher no extra than halfway complete (you could should try this in two batches). Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using some quick pulses to get the soup shifting earlier than leaving it on to puree. Return the pureed part of the soup to the soup pot, leaving the closing soup chunky. Alternately, you can use a stick blender and partially puree the soup right in the cooking pot.

Notes :

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