As promised, a hearty winter soup. We enjoyed this as is the first night, then added veggie sausage after that, for more protein.
Winter Squash Minestrone Soup
1 tablespoon olive oil
221 grams onion , chopped
2 cloves garlic, minced
615 grams winter squash, peeled & cubed
179 grams carrots, chopped
116 grams parsnips, chopped
107 grams celery, chopped
453 grams potato, chopped
2 1/2 cups vegetable broth
1 1/2 cups water
138 grams kale, chopped
15 ounces can cannellini beans, rinsed and drained
Heat oil in a large soup pot on medium heat. Add onions and garlic and saute for 5 minutes. Add squash, carrots, parsnips, celery, potatoes, oregano, salt, pepper, broth, and water and cook for 10 minutes or until the potatoes are almost done. Add kale and beans and simmer another 8 minutes, until kale is tender and beans are hot.
Yield: 3.5 quarts – 2 cup servings
Calories 375.03, Total Fat 2.84g, Saturated Fat 0.47g, Cholesterol 0mg, Sodium 178.31mg, Potassium 2168.78mg, Total Carbohydrates 73.71g, Fiber 14.77g, Sugar 5.92g, Protein 18.25g
Source: originally from Moosewood Daily Specials. I added parsnips and vegetable broth.