Hearty Kale, Squash and Bean Soup

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.

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Ingredients

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

453 calories; 21 grams fat; 5 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 53 grams carbohydrates; 13 grams dietary fiber; 7 grams sugars; 19 grams protein; 1687 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
To serve, ladle into bowls. Finish with a drizzle of olive oil.