Butternut Vegetable Soup

I LOVE going to farmer's markets this time of year. Call me crazy, but big wooden bins piled high with winter squashes and pumpkins in shades of brown, orange, blue, and green make me squeal with delight. (Tell me I'm not the only one, please.) This butternut soup is one of my favorite meals on a chilly day- so perfect for the coming fall season! I found the original recipe several years ago on allrecipes.com when I was searching for ways to use my massive harvest of kale. I tweaked it slightly, but it's basically the same. 

One thing I have discovered- this soup tastes much better the next day. I don't know what it is, but the flavor pops so much more after it's been chilled and reheated. Trust me on this one.

BUTTERNUT VEGETABLE SOUP (serves 10)
- 2 TB. extra-virgin olive oil
- 1 cup diced onion
- 2 garlic cloves
- 4 large carrots, thinly sliced
- 1 medium butternut squash, peeled & cubed
- 8 cups chicken stock (My mom makes homemade stock & I am convinced that is why this soup is so good. 
   Store bought is fine, if that's all you have.)
- 2 potatoes, cubed
- 1/2 tsp. dried thyme
- 2 tsp. salt
- 1/2 tsp. pepper
- 4 cups finely chopped kale
- 2 cups cooked navy beans

Heat oil in large pot over medium heat. Cook onion and garlic for 5 minutes. Add carrots and squash, cook and stir until squash begins to brown, about 15 minutes. Pour in the broth. Add potatoes, thyme, salt, and pepper. Bring to a boil. Reduce heat and simmer for 40 minutes. Stir in kale and beans and simmer for 10 more minutes. Partially purée soup with a potato masher.

Serve & enjoy! For best results, refrigerate, reheat, serve, & enjoy!