- 1 ½ cup dried white/navy beans
- 1 small butternut squash
- 1 medium onion, diced
- 6-8 cloves garlic, minced
- 3 cups kale, chopped fine
- 5 cups chicken or vegetable broth
- 2 Tbsp vegetable oil
- 1 1/2 Tbsp thyme
- 1 Tbsp rubbed sage
- 4 bay leaves
- 1 tsp salt
- 1 tsp pepper
Soak beans 6-8 hours or overnight in a large bowl with enough water to cover by 3 inches. Drain soaked beans and add to a large pot of water. Boil for 30-40 minutes until beans are tender but not soft. Drain beans. Carefully, slice butternut squash in half lengthwise with a large chef’s knife. Scoop out seeds. Remove the skin with a sharp paring knife or vegetable peeler. Chop the squash into ¾ inch cubes. Heat oil over medium heat in a large dry stock pot. Add the butternut squash and onion and sautee for about 5 minutes, then add the garlic and cook 2 minutes longer until onion becomes tender and translucent. Add the broth and bay leaves, cover, and bring to a boil. Then lower heat to a simmer and cook for 10 minutes. After this, add the cooked beans. Continue to simmer 10 minutes longer until squash is tender. Add the chopped kale and seasonings and cook 5 minutes more. Serve warm.
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