Butternut Squash & White Bean Soup

Step 1

Sautee the onion and garlic with the olive oil in a large pan until translucent.

Step 2

Add the squash and veggie stock. (You want the stock to cover the veggies- add more water if needed)

Step 3

Simmer for 10 mins & add the beans & herbs.

Step 4

Simmer for another 10 mins until the squash is completely soft and all the veggies start to collapse.

Step 5

Add a little extra water if needed, then squish with a potato masher or partially blend with an immersion blender. You want the texture to be creamy,  but with some satisfying chunks.

Step 6

Finely chop the kale and saute in a pan for around 3 mins with the olive oil & garlic.

Step 7

Add the pine nuts and sautee for a few more minutes until the kale is crispy and the pine nuts toasted.

Step 8

Remove the garlic before serving.