Butternut Squash and Vegetable Soup

This hearty and colourful soup is sure to warm you up on a cold winter day.

Difficulty

Intermediate

Yield

Serves 4-6

Ingredients

1 medium onion, diced1/2 red pepper, diced2 stalks celery, sliced2 cloves garlic, chopped1 small butternut squash1 cup sweet corn1 can kidney beans, drained and rinsed1 teaspoon fresh sage3 kale leaves, torn into bite-sized pieces4 cups vegetable stock2 cups water Cooking oil Salt to taste Pepper to taste

Equipment

Wooden spoonLarge potCan openerMeasuring cupsMeasuring spoonsPeelerStrainerLadleCutting board with damp clothKnife or safe chopperTasting spoonsClean dish towels

Gather all of your ingredients and equipment before you get started!

Dice the onions. Dice the peppers, celery, and squash.

Mince the garlic and chop the sage. Tear the kale into bite-sized pieces.

Over a sink, pour the beans out of the can and rinse with water.

Place a large pot over medium high heat and add a splash of cooking oil. Add the onions. Once the onions have softened add in the celery, pepper, squash, sage and garlic and cook for about 3 – 5 minutes.

Next add in the corn and beans and slowly pour in the stock, being careful not to splash. Season with salt and pepper, bring to a boil and then By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce to a simmer.

Once the soup has been simmering for about 7 minutes you can add in the kale. Cook for another 7 minutes. Taste for seasoning and serve.