Friday, December 7, 2012

Butternut & White Bean Soup with Winter Greens

My take on a minestrone soup made with butternut squash instead of pasta. This soup couldn't be easier to make, just chop and dump all your ingredients in a crock pot and let the machine do all the work for you.

A simple and savory butternut squash and swiss chard soup with diced tomatoes, white beans and basil topped with those crunchy onions you still have leftover from Thanksgiving.

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Butternut & White Bean Soup with Winter Greens
serves 4
2 cups medium dice butternut squash
1 head swiss chard, roughly chopped
1 yellow onion, small dice
1 carrot, small dice
3 garlic cloves, minced
4 cups vegetable broth
1-15 oz can diced tomatoes
1-15 oz can canellini beans, drained and rinsed
3 tbl nutritional yeast
1 tbl salt
1 tsp dried basil
1 tsp black pepper
1/2 tsp red pepper flakes
1 cup french fried onions

Combine all of the ingredients (except the crispy onions) in a crock pot and cook on high for 6 hours. Taste and season with salt and pepper.
Garnish with crispy onions.

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